Halibut with Warm Bean Hash

Photo: Romulo Yanes
Prep Time:
40 mins
Total Time:
40 mins

This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple fish dinner is tasty, and extremely gratifying.


  • 2 tablespoons extra-virgin olive oil

  • ½ pound fingerling or other small potatoes, cut into ¼-inch rounds

  • 4 medium carrots, cut into ¼-inch rounds

  • ½ small red onion, diced small

  • Coarse salt and ground pepper

  • 1 can (15.5 ounces) cannellini beans, rinsed and drained

  • 1 tablespoon white-wine vinegar

  • 2 tablespoons chopped fresh parsley

  • 1 cup all-purpose flour, for dredging

  • 4 halibut fillets (6 ounces each)

  • Lemon wedges, for serving


  1. In a large skillet, heat 1 tablespoon oil over medium-high. Add potatoes, carrots, and onion and season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 12 to 15 minutes. Add beans and vinegar and cook 1 minute. Remove from heat and stir in parsley.

  2. Meanwhile, spread flour on a large plate. Season fish with salt and pepper, then dredge in flour, brushing off excess. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add fish and cook until underside is golden and crisp, about 5 minutes. Flip and cook until fish is opaque throughout, about 3 minutes. Serve with bean hash and lemon wedges.

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