My trip to Tuscany inspired this recipe. The dish brings together a delightful mix of flavors. The fish provides a savory and delicate taste, while the white beans add a creamy and earthy element. The tomatoes contribute a burst of tangy sweetness, and the spinach adds freshness and a slight bitterness. The basil oil enhances the aroma and adds an herbal note, tying all the flavors together. Oh did I mention it is super healthy too!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6-8 1x
1.5 –2 pound firm white fish; I love to use Chilean Sea Bass or Halibut
1/4 cup white wine, Sauvignon Blanc or Pinot Gris
Salt & Pepper
Basil Oil: 1/2 cup fresh basil leaves, 1/2 cup olive oil, a pinch of salt
Tomato and Beans:
Six green onions
Six minced garlic cloves
Herbs – 1/4 cup total of fresh parsley mixed with basil and chopped fresh rosemary
fresh lemon juice
salt and pepper
Two 10-ounce white cannellini beans, drained and rinsed
1 1/2 cups coarsely chopped Roma tomatoes
1/8 cup balsamic vinegar
2 cups fresh spinach (optional)
pinch of ground cumin
pinch of red pepper flakes
grated parmesan cheese (optional)
Serve over a bed or spaghetti or risotto
Other options: capers, anchovies, Kalamata olives
Toss everything except the beans into a bowl and let marinate while you cook your fish.
Put the tomato mixture in a saucepan over medium heat and boil.
Blend fresh basil leaves and oil for the basil oil. (This will keep in the refrigerator for 2 weeks, great to add to any fish, pasta, veggie or salad…adore this.
To serve, place your spaghetti or risotto on the bottom of a dish, add tomato mixture, and top with fish with a drizzle of basil oil over fish.
- Serving Size: 6-8