This delicious, healthy fish 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. Parsley and basil are suggested, but you can mix it up with chives or fresh oregano. If you can’t find halibut, cod or grouper would be a good substitute. Serve with crusty bread to sop up the sauce and a light white wine like vinho verde. Pro tip: make sure your skillet is hot, hot, hot, and the oil is shimmering to get super crispy skin.


Credit: Caitlin Bensel

Recipe Summary

30 mins
25 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

528 calories; fat 20g; cholesterol 83mg; fiber 12g; protein 47g; carbohydrates 40g; sodium 1279mg; sugars 7g.