If you don’t have time to prepare dried beans use canned. But if you do have the time, using dried corona or other dried beans is well worth the extra fuss. The original recipe calls for brining the halibut. We don’t think this is necessary when you have really fresh fish. If you want to brine, see note below.

2 anchovy fillets packed in oil, drained, finely chopped (optional, but it adds umami)
¾ cup finely chopped fresh parsley
1 tablespoon drained capers, finely chopped
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
⅓ cup olive oil (plus 1 tablespoon for pan)
1 can cannellini beans
1 garlic clove, finely chopped or grated
Salt and freshly ground black pepper
2 6-ounce skinless halibut fillets
1 tablespoon unsalted butter
Lemon wedges

Mix anchovies, parsley, capers, lemon zest, lemon juice, and olive oil to taste in a medium bowl; season with salt and pepper. Drain and rinse beans and add to parsley mixture. Sauté garlic for about minute in a medium pan over medium heat. Add parsley and bean mixture to pan, stir until heated though. Add salt, pepper, and lemon juice to taste.

Season both sides of fish with salt and pepper. Heat remaining tablespoon oil in a large skillet over medium-high and cook until a golden brown crust has formed, about 4 minutes, depending on thickness. Flip and cook another minute or so, just to finish cooking through. Turn off heat and add butter to skillet. Tilt skillet and spoon foaming butter over fillets for another minute. Serve halibut with beans and lemon wedges for squeezing over.

Note: (In our opinion, no need to do this step if the fish is really fresh). 
Whisk ¼ cup salt with 4 cups water in a shallow baking dish until salt is dissolved; add halibut (it should be submerged) and let it sit 30 minutes (don’t let it brine any longer or the fish will be too salty). Remove halibut, rinse carefully, and pat dry. If you brine fish, do not salt again before cooking. 

Serves 2

 

 

Printable version

 

Original recipe (which uses dried beans)