White Fish with Cannellini Beans, Tomatoes and Olives


White Fish with Cannellini Beans

Servings 4 Servings


  • 4 (6-ounce) white fish fillets, (bass, cod, flounder, grouper, halibut or snapper are all good options)
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon cracked black pepper, divided
  • 3 tablespoons olive oil, divided
  • 2 tablespoons butter
  • 5 garlic cloves, thinly sliced
  • 1/3 cup cherry tomatoes
  • ½ cup chicken or veggie broth
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 5 ounces fresh baby spinach or kale
  • 2 tablespoons fresh lemon juice
  • 1/3 cup green Castelvetrano olives
  • 1/8 teaspoon red pepper flakes, optional
  • handful fresh parsley, chopped


  • Heat a large nonstick skillet over medium-high. Sprinkle fish with ½ teaspoon salt, and ¼ teaspoon black pepper. Add 1 tablespoon oil and butter to skillet; swirl to coat. Add fish and cook 2-3 minutes per side (depending on the thickness) or until fish reaches an internal temperature of 145°F. Transfer fish to a plate and cover with foil.
  • Heat remaining 2 tablespoons oil in a skillet over medium heat. Add garlic and sauté for 30 seconds, making sure it does not burn. Stir in tomatoes; cook, stirring often, until heated through, about 1 minute. Add broth and beans; bring to a simmer. Add spinach or kale in batches, and cook, tossing gently, until greens are wilted after each addition. Stir in lemon juice, olives, remaining ½ teaspoon of salt and ¼ teaspoon of black pepper, and red pepper flakes (if using). Nestle fish back into the bean mixture, garnish with fresh parsley, and drizzle with a little extra olive oil (if desired). Serve immediately. Enjoy!