Food Recipes Fast Italian Fish Stew This delicious, healthy fish stew dinner is elegant and packed with flavor. You'll nestle fillets of crisp-skinned halibut into a garlicky tomato and bean mixture, which is brightened up with lemon and fresh herbs. By Julia Levy Julia Levy Julia Levy has been testing and developing recipes for over eight years. She has worked in the culinary arts since 2009 as a humble line cook and intern. In her 12-plus years in the food industry, she has held various positions such as prep cook, food runner, and test kitchen assistant. She began her recipe-developing career at Oxmoor House and currently creates recipes for Real Simple, among many others. Highlights: * Received her Bachelor's of Science in Culinary Nutrition from Johnson & Wales University * Received an Associate of Occupational Studies, Culinary Arts from The Culinary Institute of America * Published at Southern Living, HuffPost, New York Daily News, Health, Cooking Light, and more Real Simple's Editorial Guidelines Published on March 20, 2020 Print Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 25 mins Total Time: 30 mins Yield: 4 serves Jump to Nutrition Facts 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. Print Nutrition Facts (per serving) 528 Calories 20g Fat 40g Carbs 47g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 528 % Daily Value * Total Fat 20g 26% Cholesterol 83mg 28% Sodium 1279mg 56% Total Carbohydrate 40g 15% Total Sugars 7g Protein 47g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.