Ingredients
- For The Gremolata:
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 teaspoon minced garlic (about 1 large clove)
- 1 teaspoon freshly grated lemon zest
- Freshly ground black pepper to taste
- For The White Beans:
- 1 tablespoon olive oil
- ⅓ cup finely chopped onion
- ½ teaspoon salt and pepper
- 3 garlic cloves, minced
- 2 (14 ounce) cans rinsed and drained white cannelini beans
- 1 tablespoon finely chopped fresh rosemary
- 1 cup chicken stock
- 2 tablespoons fresh lemon juice
- ¾ pound campari tomatoes, roughly chopped (about 6-8 campari tomatoes depending on their size)
- For The Halibut:
- Salt & pepper
- 1-2 tablespoons olive oil
- 1½ pounds halibut filet (Four 6-ounce filets)
Make it step by step
- For The Gremolata:
- In a small bowl stir together gremolata ingredients, and season with pepper to taste
- Set aside until ready to garnish and serve the fish
- For The White Beans:
- Add 1 tablespoon olive oil to a sauce pan over medium heat.
- Add chopped onion, sprinkle some of the salt & pepper, and cook for 4 minutes.
- Add the minced garlic and cook for 1 more minute. Stir in the beans, fresh rosemary, chicken stock, and lemon, then simmer for 3-4 minutes.
- Add in the chopped tomatoes, the rest of salt & pepper, then saute until the sauce comes together, about 3 more minutes.
- For The Halibut:
- Season the fish well with salt and pepper.
- Add olive oil to a separate large saute pan over medium-high heat.
- Sear the fish for 3 to 4 minutes on each side.
- Add the fish to the pan containing the white beans, and spoon some of the mixture over the fish.
- Serve hot and garnish with gremolata.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Holly Sander, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.