In making this dish, it’s helpful to have the following tools on hand: tongs, zester/grater, large spatula, quality pepper mill, and two seasoned cast-iron skillets. In selecting an olive oil, look for one with characteristics that shine through and complement the dish (see suggestions below). Not all olive oils are equal (or healthy for you), so use only fresh, high-quality olive oils.

Serves 4

  • 4 6-ounce halibut fillets, on the thick side
  • Artisanal olive oil to dress fish (try Leccino, which is grassy and peppery, or a whole-fruit lemon variety)
  • Salt and freshly ground black pepper, to taste
  • 2 shallots or 1 small sweet onion, sliced fine
  • 2 tablespoons olive oil
  • 1 can cannellini (white kidney) beans, drained
  • 1/2 cup dry white wine
  • 1–2 cups vegetable broth
  • 1 pint whole cherry tomatoes
  • 2 generous handfuls spinach or arugula
  • Parsley, chopped for garnish
  • Zest and slice of lemon (optional)

1. Preheat broiler to 500 degrees. Wash halibut in cold water and pat dry. Place fish on a plate, dress lightly with olive oil, and season with salt and pepper. Place in refrigerator.

2. Heat 12-inch cast-iron skillet to medium. Sauté shallot or onion with 2 tablespoons olive oil until translucent. Add beans and cook for 2 minutes with minimal stirring. Add wine and cook until reduced, about 3 minutes. Add broth and cherry tomatoes, and place skillet in oven and broil until the tomatoes blister and the top layer of beans browns, about 7 to 10 minutes.

3. While the bean and tomato mixture is in the oven, heat another (dry) 12-inch cast-iron skillet on grill or stove top on high heat. Sear dressed halibut for about 4 minutes on each side until crispy on the outside and moist inside. Put fish on warmed plate and cover loosely with tinfoil.

4. After the bean and tomato mixture comes out of the oven, gently toss in spinach or arugula, adding a bit more warmed stock if needed. Ladle into gumbo or pasta bowls to create a bed for the fish. Place halibut on top, and garnish with parsley, lemon zest, and a slice of lemon.

This recipe was originally published with the article, Cooking With the Owners of LeRoux at Home.