Easy, elegant and lightning-fast, this seared fish with white bean salad is an impressive dish that can enliven a busy weeknight. Any mild white fish works in place of halibut. Cod, flounder and snapper are tasty swaps.
You can reduce the calories in this meal by using 4-ounce fillets instead of 6-ounce. Serve with a side of steamed or roasted vegetables for a complete meal.
Active time: 20 minutes Total time: 20 minutes
Ingredients Directions Sprinkle fish evenly with 3/8 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook until fish flakes easily when tested with a fork, or to the desired degree of doneness, 4–5 minutes on each side. While fish is cooking, in a medium bowl, whisk together the remaining 2 tablespoons olive oil, lemon zest, lemon juice and the remaining 3/8 teaspoon salt and 1/4 teaspoon pepper. Stir in parsley, oregano and beans. Serve bean mixture with fish. Serves: 4 | Serving Size: 1 fillet and about 3/4 cup bean mixture Nutrition (per serving): Calories: 453; Total Fat: 14g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Cholesterol: 0mg; Sodium: 672mg; Carbohydrate: 34g; Dietary Fiber: 11g; Sugar: 0g; Protein: 47g Nutrition Bonus: Potassium: 493mg; Iron: 28%; Vitamin A: 7%; Vitamin C: 8%; Calcium: 14%Halibut With Lemon-Herb White Beans
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