Enjoy a simple, elegant dinner that comes together in just 20 minutes. You can use any mild white fish—halibut works great, but cod, flounder, or snapper are good choices too.
Want fewer calories? Use 4‑ounce fillets instead of 6‑ounce and add a side of steamed or roasted veggies for extra fiber.
Active time: 20 minutes | Total time: 20 minutes
Lemon‑Herb White Bean Halibut
Ingredients
- 4 (6‑oz) skinless halibut fillets
- 3/4 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- 3 tbsp olive oil, divided
- 1 tsp lemon zest
- 2 tbsp fresh lemon juice
- 1/2 cup fresh parsley, chopped
- 1 tbsp fresh oregano, chopped
- 2 cans (15.5 oz each) reduced‑sodium cannellini beans, rinsed and drained
Directions
1. Sprinkle each fillet with half of the salt and half of the pepper.
2. Heat 1 tbsp of oil in a nonstick skillet over medium‑high heat. Add the fish and cook 4–5 minutes per side, or until it flakes easily and reaches 145°F.
3. While the fish cooks, whisk together the remaining oil, lemon zest, lemon juice, the rest of the salt and pepper.
4. Stir the parsley, oregano, and beans into the lemon mixture.
5. Serve each fillet with about three‑quarters cup of the bean salad.
Serves: 4 | Serving size: 1 fillet + 3/4 cup bean salad
Nutrition per serving: 414 kcal, 12 g fat, 36 g carbs, 43 g protein, 12 g fiber. Includes potassium, iron, vitamin A, vitamin C, and calcium.