White Fish with Cannellini Beans
Ingredients
- 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
Instructions
- 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!