White Fish with Cannellini Beans, Tomatoes and Olives


White Fish with Cannellini Beans, Tomatoes and Olives


  • 2 (6- ounces) white fish fillets, skinless
  • 1 teaspoon salt, divided
  • ½ teaspoon black pepper, divided
  • 3 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 5 garlic cloves, sliced
  • 1/3 cup cherry tomatoes, halved
  • 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 olives (I prefer Castelvetrano), pitted and halved
  • handful fresh parsley, chopped


  • Season fish with ½ teaspoon salt and ¼ teaspoon cracked black pepper.
  • Heat 1 tablespoon of oil and melt butter in a large nonstick skillet over medium-high; swirl to coat. Add fish and cook 2-3 minutes per side. Transfer fish to a plate and cover with foil.
  • Heat the remaining 2 tablespoons of oil in a skillet over medium-high. Add garlic and sauté for 30 seconds. Stir in tomatoes; cook, stirring often until heated through, about 1-2 minutes. Add broth and beans; bring to a simmer (6-8 minutes). Add spinach or kale in batches, and cook, tossing gently, until spinach is wilted after each addition. Stir in lemon juice, olives, remaining salt, and black pepper, add fish back to the skillet with any juices from the plate. Garnish with fresh parsley and drizzle a little extra olive oil (optional); serve immediately. Enjoy!