Tuscan Fish

A delicious mix of flavors

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A taste of Tuscany

Tuscan Fish

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!

  • Author: Kim Nicholson
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 6-8 1x




1.52 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

Olive Oil

Basil Oil: 1/2 cup fresh basil leaves, 1/2 cup olive oil, a pinch of salt

Tomato and Beans:

olive oil

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

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"Hello, Franklin!"

Hello Franklin, the newest children's book from Kim Nicholson, is on a mission to help children understand the importance of insects and the natural world.