Garlic-yogurt halibut and fattoush salad with chickpeas and za’atar

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Garlic-yogurt halibut and fattoush salad with chickpeas and za’atar

Chef's Table

Delight in our limited-edition Chef's Table recipes, designed with extra-luxe ingredients and innovative flavor combinations. It's a meal worth getting dressed up for - even at home.

Garlic-yogurt halibut and fattoush salad with chickpeas and za’atar

Soy-Free, Pescatarian, No Added Sugar, Protein Plus

2 Servings, 640 Calories/Serving

30–45 Minutes

Can’t take a trip to the Mediterranean? We’ll take you there with yogurt-marinated halibut served over a refreshing fattoush salad of lavash, chickpeas, and tomatoes seasoned with aromatic za’atar. 

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic lemon
  • Fish options:
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
  • 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
  • Sunbasket garlic yogurt (Greek yogurt - garlic)
  • Sunbasket za’atar (sumac - sesame seeds - fennel seeds - dried thyme)
  • 6 ounces organic cherry or grape tomatoes
  • 1 tablespoon red wine vinegar
  • 1 organic fennel bulb
  • 2 Atoria’s Family Bakery whole grain lavash
  • ½ cup cooked chickpeas
  • ¼ cup pitted oil-cured black olives

Nutrition per serving

Calories 640, Total Fat 33g (42% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 900mg (39% DV), Total Carb. 54g (20% DV), Fiber 10g (36% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 40g
Contains: Milk, Wheat, Sesame (sesame)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and marinate the fish

  • Juice half the lemon; cut the remaining half into wedges for garnish. [Juice 1 lemon; cut the remaining lemon into wedges.]
  • Pat the fish dry with a paper towel; season lightly with salt and pepper. Transfer to a plate. 

In a small bowl, stir together the garlic yogurt and 1 tablespoon [2 TBL] lemon juice. Season with salt and pepper. Coat the fish evenly on both sides with the garlic yogurt. Cover and refrigerate while you start the fattoush salad.


Prep the fattoush salad ingredients

  • Set aside 1 teaspoon [2 tsp] za’atar for garnish.
  • Cut the tomatoes in half; transfer to a medium bowl. Add the red wine vinegar, 2 to 3 teaspoons oil, and all except 1 teaspoon [2 tsp] za’atar. Season generously with salt and pepper and toss to coat. Set aside for finishing the salad.
  • Cut the fennel bulb in half lengthwise and cut away the core; thinly slice the halves crosswise.
  • Cut or tear 1 [2] lavash into 1-inch pieces; save the remaining lavash for another use.
  • Rinse the chickpeas and pat dry.
  • Check the olives for any pits.


Cook the fattoush salad ingredients

In a large frying pan over medium-high heat, warm 2 to 3 tablespoons oil until hot but not smoking. Add the fennel and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the lavash and chickpeas, season with salt and pepper, and cook, stirring occasionally, until the chickpeas start to brown and the lavash pieces are crisp on the edges, 10 to 12 minutes. Stir in the olives and remove from the heat. Season to taste with salt and pepper. While the salad ingredients are cooking, prepare the fish.


Cook the fish

In another large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Scrape off the excess yogurt from the fish, then reduce the heat to medium.


For halibut and salmon: Add the fish and cook until lightly browned on the bottom side, 5 to 6 minutes. Turn and cook until the flesh is opaque and flaky, 3 to 5 minutes.  


For barramundi: Add the fish, skin side down, and cook until the skin is crisp, 5 to 6 minutes. Turn and cook until the flesh is opaque and flaky, 3 to 4 minutes.


Finish the fattoush salad

To the pan with the fattoush salad, add the tomatoes and their marinade and toss gently to combine.


Transfer the fattoush salad to individual plates and top with the fish. Sprinkle the fish with the remaining za’atar and serve with the lemon wedges.

Kids Can!
  • Juice the lemon. 
  • Stir the tomato mixture.
  • Tear the lavash.
  • Rinse the chickpeas and pat dry.
  • Sprinkle the cooked fish with za’atar.