Here’s a complete dinner in one bowl: juicy, pan-seared halibut, creamy white beans, and wilted greens combine into a healthy, flavorful, and easy Mediterranean-style meal.
Hello everyone,
As the weather warms and spring moves into summer, this lighter but satisfying dinner is perfect for busy weeknights. It’s a two-pan, one-bowl dish that brings together the benefits of fish and beans for a balanced meal that’s quick to prepare.
You’ll need a good halibut fillet, a handful of hearty greens, a couple of cans of cannellini beans, and a few pantry staples to make a bowl the whole family will enjoy.
Why you’ll love this
- Crispy: A hot pan and a little oil create a golden exterior and a juicy interior on the halibut.
- Creamy: Simmering the beans in stock softens them into a creamy base that pairs beautifully with the fish.
- Healthy: Fish, beans, and greens make this a simple Mediterranean-inspired option that’s nutritious and satisfying.
Ingredients at a glance
- Halibut – About 1 1/2 lbs total, with fillets around 1 inch thick.
- Cannellini beans – Two 15-oz cans, drained and rinsed.
- Hearty greens – Spinach works well; kale, chard, or arugula are good alternatives.
- Sundried tomatoes – Chopped and packed in olive oil if possible; semi-dried cherry tomatoes are an excellent choice.
- Pan staples – Chicken stock (or vegetable stock), garlic, lemon, fresh rosemary, olive oil, salt, and pepper.
Overview: how it comes together
Make a creamy bed of white beans flavored with garlic, lemon zest, and sundried tomatoes. Sear the halibut until golden and just cooked through, then quickly wilt the greens in the same pan. Layer beans, greens, and fish in bowls and finish with lemon juice.
1. Prepare the beans
This forms the creamy base for the bowl. Warm olive oil in a pot, sauté minced garlic until fragrant, then add the drained cannellini beans, lemon zest, and stock. Simmer gently until the beans soften and the liquid reduces to a creamy consistency, about 15 minutes. Stir in chopped sundried tomatoes and minced rosemary, and keep warm.
2. Sear the halibut
Use a stainless steel skillet or well-seasoned cast iron. Heat the pan over medium-high heat until a few drops of water skitter across the surface. Add a tablespoon of olive oil and swirl to coat.
Pat the fillets dry, season with salt and pepper, then place them in the hot pan. Let the fish sear undisturbed until it releases easily and has a golden crust, then flip and cook until the internal temperature reaches about 125°F for moist, tender halibut. Remove to a plate to rest.
Tip: a hot pan, enough oil, dry fish, and patience prevent sticking.
3. Wilt the greens and assemble
In the same hot pan used for the fish, add the chopped spinach and stir just until it wilts, about 1–2 minutes. To serve, divide the creamy beans among bowls, top with wilted greens, and finish with a seared fillet. Squeeze fresh lemon juice over each bowl to brighten the flavors.
Pan seared fish tips
How to avoid sticking
- Hot pan: Water should skitter when flicked on the surface.
- Use enough oil: Add it once the pan is hot and coat the bottom.
- Dry the fish: Pat fillets dry to reduce moisture that causes sticking.
- Be patient: Let the fish release naturally before flipping; use a thin spatula if needed.
Keeping halibut moist
Halibut is lean, so aim for an internal temperature near 125°F. Cook carefully after flipping to avoid drying the fish.
Variations and notes
- Greens: Swap spinach for kale, chard, or arugula to change texture and flavor.
- Midsummer version: Replace sundried tomatoes with chopped, seeded fresh garden tomatoes.
- Serving: You can use one large fillet and break it into flakes for easier sharing.
If you try this pan-seared halibut with white beans, please leave a comment with your experience and rating — and ask any questions you have.
– Stay safe, Annemarie
Pan Seared Halibut with White Beans
10 mins
30 mins
40 mins
Ingredients
Halibut
- 4 fillets, 5–6 oz each, at least 1 inch thick, skin removed
- Kosher salt and black pepper
- 1 tbsp olive oil
White Beans and Spinach
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 2 (15-oz) cans cannellini beans, drained and rinsed
- 1/2 cup chicken stock (or vegetable stock)
- 1/4 cup chopped sundried tomatoes in olive oil
- 1 tsp lemon zest
- 6 cups chopped spinach
- 1 tbsp minced fresh rosemary
- 2 tbsp lemon juice
Instructions
Halibut
- Season the fish with salt and pepper and set aside while you prepare the beans.
- When the beans are simmering, heat a skillet over medium-high until water skitters. Add the oil and swirl to coat.
- Pat the fillets dry, add to the pan, and sear, turning once, 4–5 minutes per side, until fish reaches about 125°F. Remove to a plate to rest.
White Beans
- Warm olive oil in a medium pot, add garlic and sauté until softened.
- Add beans, lemon zest, and stock. Simmer until beans are creamy and the liquid is reduced, about 15 minutes, adding more stock if needed.
- Stir in sundried tomatoes and rosemary, then set aside.
Finishing Up
- In the hot skillet used for the fish, add the spinach and stir until wilted, 1–2 minutes.
- Assemble bowls: spoon beans into each bowl, top with spinach, add the halibut, and finish with a squeeze of lemon juice.
Notes
- Greens: Use kale, arugula, or chard if preferred.
- Midsummer option: Use chopped, seeded fresh tomatoes instead of sundried when in season.
- Serving idea: Use one large fillet and flake it over the bowls if you prefer.
