Recipe Instructions:
Ingredients
4 6-oz. skin-on halibut fillets
1 teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
6 tablespoons olive oil, divided
2 tablespoons drained capers
2 cloves garlic, thinly sliced
2 pints cherry tomatoes, halved
2 15-oz. cans cannellini beans, drained and rinsed
½ cup low-sodium chicken stock
½ teaspoon lemon zest plus 2 tsp. fresh juice (from 1 lemon)
¼ cup chopped fresh flat-leaf parsley leaves, divided
¼ cup chopped fresh basil leaves, divided
Directions
Season fish with ½ teaspoon salt and ¼ teaspoon pepper. Heat 2 tablespoons oil in a large skillet over medium-high. Cook fish, skin side down, until crisp and golden, about 6 minutes. Transfer to a plate and wipe skillet clean. Cook capers in 1 tablespoon oil over high, stirring often, until crispy, about 2 minutes. Drain on a paper towel.
Add garlic and 1 tablespoon oil to skillet over medium-high. Cook, stirring constantly, until garlic is golden, about 1 minute. Add tomatoes and cook until they start to burst, about 3 minutes. Stir in beans, stock, lemon zest and juice, half the parsley and basil, and remaining 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper. Nestle fish in sauce; simmer until fish flakes easily with a fork, about 3 minutes. Top with remaining parsley and basil.
