Seared Haddock with Beans and Greens

by Annie Copps
Monday, Nov 21, 2016




Serves 4

Ingredients

  • 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

 

Directions

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.

Seared Haddock with Beans and Greens

by Annie Copps
Monday, Nov 21, 2016




Serves 4

Ingredients

  • 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

 

Directions

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.

About the Author

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.

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