Pan Roasted Halibut with Herbed Corona Beans

Adapted from Bon Appetit 

Ingredients: 

• 1 ½ cups dried corona or gigante beans, soaked overnight and drained 

• 1 shallot, halved 

• 2 bay leaves 

• Sea salt 

• 2 anchovy fillets packed in oil, drained and finely chopped

• 1 garlic clove, finely grated 

• ¾ cup finely chopped fresh parsley

• 1 tbsp drained capers, finely chopped 

• 1 tbsp finely grated lemon zest 

• 1 tbsp fresh lemon juice, plus more to taste 

• 1 tsp plus 1 tsp olive oil, divided 

• 6 5-oz skinless halibut fillets 

• 1 lemon, cut in wedges 

Directions: 

1. Transfer drained beans to a large pot and cover with water by at least 2 inches. Add shallot, bay leaves, and a generous pinch of salt. Bring to a boil over medium high heat and then reduce heat to low and simmer gently. Cover and cook 1 ½ -2 hours, adding water as needed to keep beans submerged, until beans are very soft but still intact. Cool before draining. Discard shallot and bay leaves. 

2. Mix 3 tbsp salt and 4 cups water in a shallow baking dish until salt is dissolved. Submerge halibut and let sit 30 minutes. 

3. Meanwhile, mix anchovies, garlic, parsley, capers, lemon zest, lemon juice, 1 tbsp olive oil, and drained beans in a medium bowl. Season with salt and extra lemon to taste. 

4. Once Halibut is done soaking, remove from salt water and pat dry. Heat remaining tsp oil in a large skillet over medium-high heat and cook halibut until a golden-brown crust has formed, about 4 minutes. Flip and cook another minute or two until fillets are just cooked. 

5. Serve halibut with beans and lemon wedges.