Halibut in a lemon, white butter bean and tomato sauce

5 minutes preparation, 20 minutes cooking time.

• 2 halibut filets, 6 oz

• 1 lemon

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 5 tomatoes, diced

• 1/3 cup fresh basil, chopped

• 0.25 cup freshly chopped parsley (optional)

• 1 can white beans, rinsed and drained

• Salt and pepper

1. In a bowl, combine beans, tomatoes (and their juices), lemon juice, garlic, basil, big pinch of salt, pepper, and one tablespoons olive oil.  Set aside on the counter, can be made several hours in advance.

2. Pat halibut dry with paper towels.  Season all over with salt and pepper.

3. Heat one tablespoon olive oil in a cast iron or regular skillet over medium high heat until good and hot.  Add halibut fillets and don’t move for four minutes.  Flip and cook an additional three to four minutes.  Place halibut on a plate and cover with aluminum foil.  Set aside.

4. Add the tomato bean mixture to the pan you cooked the fish in.  Bring to a low simmer for 5-10 minutes until thickened.  If it seems too thick you can add a few tablespoons of water or veggie stock.  Season with salt and pepper.

5. Tuck the fish into the bean/tomato sauce.  Spoon some of the sauce over the halibut.  Garnish with chopped parsley or extra basil. Serve with some wilted spinach, green beans or asparagus.

Adapted from Roxanakitchen.com