Halibut With Lemon-Herb White Beans
Simple, elegant and lightning-fast, this seared fish with white bean salad is a powerful dish that may enliven a busy weeknight. Any delicate white fish works instead of halibut. Cod, flounder and snapper are tasty swaps.
You may scale back the energy on this meal by utilizing 4-ounce fillets as an alternative of 6-ounce. Serve with a facet of steamed or roasted greens for added fiber.
Energetic time: 20 minutes | Complete time: 20 minutes
Halibut With Lemon-Herb White Beans
Substances
- 4 (6-oz./170g) skinless halibut fillets
- 3/4 tsp coarse kosher salt, divided
- 1/2 tsp black pepper, divided
- 3 tbsp (44mL) olive oil, divided
- 1 tsp lemon zest, grated
- 2 tbsp (30mL) recent lemon juice
- 1/2 cup (20g) recent parsley, chopped
- 1 tbsp recent oregano, chopped
- 2 (15.5-oz./439g) cans reduced-sodium cannellini beans, rinsed and drained
Instructions
Sprinkle fish evenly with 3/8 tsp salt and 1/4 tsp black pepper. Warmth 1 tbsp olive oil in a big nonstick skillet over medium-high warmth. Add fish to pan; prepare dinner till fish flakes simply when examined with a fork, or till inner temperature reaches 145°F (63°C), about 4–5 minutes on either side.
Whereas the fish cooks, whisk collectively the remaining 2 tbsp olive oil, lemon zest, lemon juice, and the remaining 3/8 tsp salt and 1/4 tsp pepper in a medium bowl. Stir in parsley, oregano, and cannellini beans. Serve the bean salad with the fish.
Serves: 4 | Serving Measurement: 1 fillet and about 3/4 cup bean salad
Vitamin (per serving): Energy: 414; Complete Fats: 12g; Saturated Fats: 2g; Monounsaturated Fats: 7g; Polyunsaturated Fats: 1g; Ldl cholesterol: 30mg; Sodium: 668mg; Carbohydrate: 36g; Dietary Fiber: 12g; Sugar: 0g; Protein: 43g
Vitamin Bonus: Potassium: 561mg; Iron: 38%; Vitamin A: 14%; Vitamin C: 23%; Calcium: 21%
Initially revealed: Might 4, 2021; Up to date: March 2026