Italian Fish Stew
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Treat yourself to a burst of fresh flavors with this wholesome halibut recipe! Tender fish, creamy beans, and juicy cherry tomatoes come together in a simple, herb-filled dish that’s perfect for a quick yet satisfying meal.
Ingredients:
4 skin-on halibut fillets (6 oz. each)
1 tsp kosher salt, divided
½ tsp black pepper, divided
6 tbsp olive oil, divided
2 tbsp capers, drained
2 garlic cloves, sliced
2 pints cherry tomatoes, halved
2 cans (15 oz.) cannellini beans, drained and rinsed
½ cup chicken stock
½ tsp lemon zest + 2 tsp juice
¼ cup each chopped parsley and basil, divided
Directions:
Image source: Real Simple
Ingredients:
4 skin-on halibut fillets (6 oz. each)
1 tsp kosher salt, divided
½ tsp black pepper, divided
6 tbsp olive oil, divided
2 tbsp capers, drained
2 garlic cloves, sliced
2 pints cherry tomatoes, halved
2 cans (15 oz.) cannellini beans, drained and rinsed
½ cup chicken stock
½ tsp lemon zest + 2 tsp juice
¼ cup each chopped parsley and basil, divided
Directions:
- Season the halibut fillets with ½ teaspoon salt and ¼ teaspoon black pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the fillets skin-side down and cook until the skin is crisp and golden, about 6 minutes. Transfer the fish to a plate and clean the skillet.
- Add 1 tablespoon olive oil to the skillet and cook the capers over high heat, stirring frequently, until crispy, about 2 minutes. Drain on a paper towel.
- Lower heat to medium-high and add garlic with 1 tablespoon olive oil. Sauté, stirring, until golden, about 1 minute.
- Add the cherry tomatoes and cook until they begin to burst, about 3 minutes.
- Stir in the cannellini beans, chicken stock, lemon zest and juice, half the parsley, half the basil, the remaining olive oil, and the remaining salt and pepper.
- Nestle the halibut fillets into the sauce and simmer until the fish flakes easily with a fork, about 3 minutes.
- Garnish with the remaining parsley and basil before serving.
