Description
A delightful pan-seared halibut dish served over creamy cannellini beans and vibrant spinach, perfect for a nutritious meal.
Ingredients
- 4 halibut fillets (5-6 oz, at least 1 inch thick, skin removed)
- Kosher salt and black pepper (to taste)
- 2 tbsp olive oil (1 tbsp for searing, 1 tbsp for sautéing)
- 3 cloves garlic (minced)
- 2 cans (15 oz each) cannellini beans (drained and rinsed)
- 1/2 cup chicken stock
- 1/4 cup chopped sundried tomatoes (in olive oil)
- 1 tsp lemon zest
- 6 cups chopped spinach
- 1 tbsp minced fresh rosemary
- 2 tbsp lemon juice
Instructions
- Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add halibut fillets, skin side down, and sear for about 4-5 minutes on each side until golden brown and cooked through.
- In another skillet, add the remaining tablespoon of olive oil and minced garlic. Sauté over medium heat until fragrant.
- Add cannellini beans, chicken stock, sundried tomatoes, lemon zest, and rosemary. Simmer for about 5 minutes.
- Stir in chopped spinach until wilted, then finish with lemon juice.
- Serve pan-seared halibut over the white bean mixture.
Notes
To achieve the best flavor, ensure the halibut fillets are fully thawed and pat them dry before seasoning.