Spiced Halibut Fillet with Pearl Onion and Asparagus

Thai-inspired comfort food: tender halibut fillet paired with pearl onion and asparagus and chickpeas, finished with tarragon and epazote and a hit of dried dill weed and cardamom. 1. Pat the halibut fillet dry and season with sea salt, dried dill weed and cardamom. 2. Heat vegetable shortening in a heavy pan and pan-fry the halibut fillet until it develops a deep golden crust, about 15 minutes. 3. Add pearl onion and asparagus to the pan and cook until just tender, stirring in tarragon and epazote for fragrance. 4. Cook the chickpeas separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of tomato passata before serving hot.