Halibut with Herby Butter Beans
Max Baroni & Lydia Keating
Photo by Food52
- Serves
- 1-2 Servings
- Prep Time
- 10 mins
- Cook Time
- 20 mins
On this episode of Feel Good Food, it’s a buttery white wine-poached fish layered over bright, lemony beans packed with dill, parsley, and basil. It’s simple, stunning, full of flavor, and some might say elegant.
Shout out to Planet Oat for making it all happen in the kitchen with us.
Ingredients
- 1/2 lb Halibut (or any flaky white fish you like)
- 2 cups Butter beans (drained + rinsed)
- A handful each of dill, parsley, and basil
- 1 clove Garlic
- 1 Fresno chili
- Olive oil
- 1 Lemon
- 1/2 cup White wine
- 4 Tbsp Butter
- Salt + black pepper
Tools + Plating
- Mixing bowls
- Microplane
- Citrus juicer
- Oven-safe skillet or sauté pan
- Measuring cups/spoons
- Fish spatula or regular spatula
- Tongs and spoons
Directions
- Step 1
Preheat the oven to 350°F.
- Step 2
Roughly chop the herbs and the chili—don't worry about being precise here. Toss them in a bowl with a good glug of olive oil, a pinch of salt, the grated garlic, and juice from the lemon. Stir it up to make a bright, salsa verde.
- Step 3
Add the butter beans to that bowl and gently fold everything together so the beans soak up all those herby flavors. Let that hang out while you cook the fish.
- Step 4
Season the halibut lightly with salt. In an oven-safe pan, bring the white wine to a simmer to cook off the alcohol a bit.
- Step 5
Drop in the butter and let it melt, then add the fish. Give it a quick baste with that buttery wine.
- Step 6
Pop the whole pan into the oven and bake for 5–10 minutes depending on how thick your fish is. You’re looking for it to just flake easily with a fork.
- Step 7
To plate: Spoon a layer of the butter beans onto the plate, top with the fish, and drizzle some of that buttery pan sauce over everything. Finish with cracked pepper and a squeeze of lemon.