White Fish with Cannellini Beans, Tomatoes and Olives
Ingredients
- 2 (6- ounces) 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
- 1 tablespoon 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 olives (I prefer Castelvetrano)
- ⅛ teaspoon red pepper flakes, optional
- handful fresh parsley, chopped
Instructions
- Season fish with ½ teaspoon salt and ¼ teaspoon 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 (depending on the thickness) or until it reaches an internal temperature of 145°F. Transfer fish to a plate and cover with foil.
- Heat the remaining 2 tablespoons of oil in a skillet over medium heat. 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 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 in the skillet with any juices from the plate. Garnish with fresh parsley and drizzle a little extra olive oil (optional); serve immediately. Enjoy!
Notes
For a little kick, finish with a pinch of red pepper flakes :)