Fast Italian Fish Stew


  • 4 6-oz. skin-on halibut fillets
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 6 tablespoons olive oil, divided
  • 2 tablespoons drained capers
  • 2 cloves garlic, thinly sliced
  • 2 pints cherry tomatoes, halved
  • 2 15-oz. cans cannellini beans, drained and rinsed
  • ½ cup low-sodium chicken stock
  • ½ teaspoon lemon zest plus 2 tsp. fresh juice (from 1 lemon)
  • ¼ cup chopped fresh flat-leaf parsley leaves, divided
  • ¼ cup chopped fresh basil leaves, divided


  1. Season fish with ½ teaspoon salt and ¼ teaspoon pepper. Heat 2 tablespoons oil in a large skillet over medium-high. Cook fish, skin side down, until crisp and golden, about 6 minutes. Transfer to a plate and wipe skillet clean. Cook capers in 1 tablespoon oil over high, stirring often, until crispy, about 2 minutes. Drain on a paper towel.
  2. Add garlic and 1 tablespoon oil to skillet over medium-high. Cook, stirring constantly, until garlic is golden, about 1 minute. Add tomatoes and cook until they start to burst, about 3 minutes. Stir in beans, stock, lemon zest and juice, half the parsley and basil, and remaining 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper. Nestle fish in sauce; simmer until fish flakes easily with a fork, about 3 minutes. Top with remaining parsley and basil.
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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