Food & Cooking Recipes Ingredients Seafood Recipes Halibut with Warm Bean Hash 4.9 (11) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Romulo Yanes Prep Time: 40 mins Total Time: 40 mins Servings: 4 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. Ingredients 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 Directions 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. 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. Rate it Print