Mix all of the ingredients together in a bowl and set aside.
Spiced Eggplant Puree
In a small pan, lightly cook the shallots in the olive oil along with the spices for 2-3 minutes, stirring constantly to prevent over cooking and burning.
Take the cooked eggplant and remove the stalk like head, placing the rest in a blender. Add the cooked shallots and blend on high for 2-3 minutes to create a very smooth puree, adding salt slowly to your preferred taste.
Slice the zucchini length ways 1/2 cm thick and lay flat on the board.
Cut out the center seeded part of the zucchini leaving the colored outside trimming, tagliatelle (wide ribbon) like.
Place in a bowl and add the olive oil, lemon juice and a pinch of sea salt.
Mix together and leave to marinate for 20 minutes, toss every 5 minutes or so. Set aside.
To cook the halibut, pre-heat the broiler to high and heat a frying pan on the stove top to high.
When the pan is hot add a splash of olive oil and sprinkle some sea salt on the fish.
Place fish in the pan and leave to cook for 2-2 1/2 minutes until you get a nice golden color. Flip the fish over and sprinkle with the baobab crust.
When the crust is on, place the pan under the broiler for 1 minute or so.
The fish should be in the pan no longer than 5 minutes total.
Place the Halibut, Zucchini Tagliatelle, and Eggplant Puree together in a dish and enjoy!