Seared Haddock with Beans and Greens by Annie Copps
By WGBH Food
Not sure what to have for dinner tonight? I have a quick, easy, healthy and inexpensive meal that will put dinner on the table in 30 minutes. The main ingredients – local white fish and fresh field greens.
½ cup olive oil
3 cloves garlic
1 pound fresh, local white fish (cod, haddock, or whatever is on sale)
1 can of cannellini or garbanzo beans
4 cups of fresh field greens (spring mix, baby romaine, arugula)
Juice from ½ lemon
Salt and pepper to taste
Saute 2 cloves of very thinly sliced garlic in olive oil (about ½ cup—it’s a lot, but you can use the oil after for other things). Start with cold oil in the pan (it tends to burn if you start with hot oil) and let the garlic cook until just lightly golden brown — about 3 minutes, but keep your eye on it (dark brown or burned means bitter).
Drain the garlic onto paper towels. Pour all but 1 tablespoon of the oil into a bowl and set aside.
Cut the fish into portions, season with salt and pepper, and brown on both sides. Just put it in the pan and don’t move it for 2 minutes; then turn it and cook until it’s cooked through (depends on the fish and the thickness, but 3 minutes oughta do it).
Rinse well and drain 1 can of white beans (I used garbanzo, but cannellini or gigante are great for this, too). In a medium bowl, combine four cups of spring mix or baby romaine with beans, toasted garlic, the juice of half a lemon, and about 1 tablespoon of the cooled garlic oil. Season with salt and pepper. Divide onto four plates and place the fish on top.
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine’s food coverage, both as an editor and as a contributor of feature stories and columns.
About The Daily DishThe Daily Dish brings you regular recipes from public media's favorite chefs.
WGBH Food celebrates the chefs, recipes and events that bring public media supporters together.
More Recipes from Festival Chefs
Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup
Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish
Subscribe to WGBH Food & Wine Emails
Follow WGBH Foodie