Becky Luigart-Stayner; Melanie J. Clarke
Prep Time
35 Mins
4 servings (serving size: 1 fillet and about 3/4 cup bean mixture)

Beans absorb some of the delicious broth. For a special dinner, serve in shallow rimmed bowls and top each serving with a fresh rosemary sprig.

How to Make It

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in tomato, broth, wine, and beans; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; stir in rosemary. Serve immediately.

Stress Free Cooking

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Ratings & Reviews

December 06, 2015
Use College Inn Rosemary & White Wine Infused Broth! It makes all the difference!

Infused Broth is the key!

December 06, 2015
I made this following the recipe and using all of the suggested measurements. However instead of using plain chicken broth, I opted for using College Inn brand rosemary and white wine infused broth. It turned out delicious!


July 14, 2015
Easy to make.  I used cod as that is what I had.  I did let the bean mixture simmer for 30 min or so and the broth thickened. 

Easy and good

March 29, 2015
Easy to make. Followed recipe as listed but served it over garlic couscous which added more substance to broth/beans. Served with bread and lemon/olive oil spinach salad. Family loved it.

goodrel8's Review

January 15, 2013
Very quick to make. Fairly simple flavors but delicious. We used line-caught cod because it was available and it came out well. We served it with lemony kale salad with pears and avocado. It made a substantial, after-workout, quick dinner. Will definitely make again.

SWinczek's Review

August 10, 2012

sanibelkd's Review

March 02, 2011
This is one of my favorite ways to serve fish. I serve it over some orzo to soak up the wonderfully flavorable broth. The receipe calls for halibut, but mahi mahi, cobia, sea bass or similiar fish will work just as well.

cpalma's Review

April 19, 2010
I did use fresh wild halibut (thanks to Costco). I can't get good tomatoes so I used canned. I never follow the salt content on CL recipes so I just salt and peppered the fish as I normally would and made sure I got a good sear on both sides. Really nice flavor - simple but if you use good ingredients like fresh rosemart and good fish this will have great flavor.

cmaranski's Review

January 28, 2010
Pretty good, a little watery. Halibut was not in season so we used tilapia instead.

cdopi4's Review

December 03, 2009
Used cod instead of halibut (because of cost) so it turned out to be more like a stew. I used fresh rosemary which I think added the flavor it needed, and used canned tomatoes. I will keep this on hand for a quick dish. Served with good bread and a salad.