add to shopping list Ingredients

1 lb halibut
2 tsp Olive Oil
1 tbsp italian parsley, chopped
1 garlic clove, minced
1/4 tsp oregano (minced if fresh)
1/2 roma tomato, thinly sliced
1/4 lemon, juiced
1/2 cup cannelini beans
1/8 tsp salt

Preparation

Preheat an oven to 425. Mix together the parsely, salt, garlic and oregano.

Put 2 tsp olive oil in a pan and turn the pan up to medium-high.

At the point when the oil begins to recede from the center of the pan (just before it starts smoking), put the halibut in, skin side up for 4 minutes.

Take the halibut up, put it skin side down on some aluminum foil. Cover with the parsley mixture, squeeze half the lemon juice on top. Put the tomatoes on top, and surround with the beans. Squeeze the remainder of the lemon on the beans, the fold up the edges of the foil to create a packet, and place in the oven for 15 minutes.

Pull out your halibut, plate with beans and couscous (recipe here: [url]http://thomastheaccidentalgourmet.blogspot.com/2010/01/halibut-toscano-just-for-helluvit.html[/url]). Enjoy with a chardonnay, or maybe even a chianti!

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Reviews

2/27/10

Theresa111 says:

I like the idea of the beans being cooked with the halibut. The juices along with the marinade would combine nicely.

4/07/11

Theresa111 says:

Presentation is so nice!

6/23/11

ThomasMorris says:

Thanks!

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