Double Header: Healthy & Hearty Herbed White Fish and Cannellini Beans

No, I didn't mean to say "pork and beans" -- eww. That's literally the exact opposite of what scrumptious meal I'm sharing today. I didn't mean to say "fish and chips" either.

You read the title right! I meant fish and beans.

I'm excited to share one of my favorite new recipes, one that's healthy as well as hearty. Pan-seared, flavorful halibut seasoned with fresh rosemary, thyme, and grated lemon zest atop white cannellini beans and sautéed shallots -- also seasoned with fresh rosemary and thyme.

The fresh herbs in the beans and on the fish marry together and make this meal flavorful and fresh. I also like to add lemon juice and zest on top of the fish to make it a little more bold.

Once the fresh herb prepping is out of the way (thyme is a paaaaiin to chop), this dish comes together quickly. Like, less than 30 minutes quickly. The halibut filets take 6-8 minutes to cook and can be done while the beans are simmering and absorbing yummy chicken broth. Or veggie broth, whatever is your fancy.

Once the bean mixture is thick like a gravy, scoop a large spoonful on a plate and top with a piece of cooked fish. Then, for some extra zing, slice a lemon in half and squeezed one half on top of the fish. There you have it - a fiber and protein packed meal in less than 30 minutes! If you're really hungry and want a side vegetable, well, roasted broccoli is perfection.

As you can probably guess, we had tons of extra beans. Since they make fabulous leftovers, we enjoyed them a second time around with baked chicken breast, which was seasoned exactly like the fish.

This recipe is one of my new favorites and I may or may not have added it to our weekly rotation of meals. I can't wait to sample what else pairs perfectly with these delightful cannellini beans!

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Pan-Seared Lemon and Herb Halibut

• 2 (6-ounce) boneless, skinless halibut fillets
• 2 teaspoons lemon juice
• 1 tablespoon lemon zest
• Kosher salt and ground black pepper to taste
• ½-1 tablespoon fresh chopped rosemary and thyme leaves
• 2 tablespoons butter

1. Heat 1 ½ teaspoons olive oil and 2 tablespoons butter in a large sauté pan over medium-high heat.

2. Season halibut fillets with rosemary, lemon zest, salt and pepper and cook for 3 to 4 minutes on each side until browned and cooked through. 

3. Serve on top of white beans. Squeeze fresh lemon juice on top if desired.

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The Best Cannellini Beans

• 2-3 shallots, sliced
• 1 tablespoon extra virgin olive oil
• 2 (15 ounce) cans cannellini beans, drained
• ½ cup chicken stock
• 1 sprig fresh rosemary, chopped
• 1 teaspoon fresh thyme
• Salt and pepper to taste

1. Sauté shallots in olive oil until translucent. 

2. Add remaining ingredients and simmer over medium heat until beans are hot and chicken stock is semi-absorbed.