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One-pan halibut with ‘nduja and butter beans

Yield: 4

Overview: render the ‘nduja, add the beans, add the fish, and roast everything together in the same pan

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Ingredients

For the halibut

• 1 lb halibut, cut into 4 pieces (sub: cod or haddock)
• 4 oz ‘nduja (see tip)
• 2 garlic cloves, thinly sliced
• 2 14-oz cans butter beans, drained
• 1 tablespoons sherry vinegar
• ¼ cup white wine

To serve

• 1 lemon
• ¼ cup parsley, finely chopped

Instructions

1. Preheat the oven to 350°F.
2. Make the beans. Crumble the ‘nduja into a skillet and add the garlic. Cook over medium-low heat until the ‘nduja has rendered and the garlic is a light golden brown. Add the wine and cook for a minute. Add the beans and sherry vinegar and cook for another minute.
3. Add the fish and roast. Nestle the fillets into the beans and season lightly with salt. Put the skillet in the oven and cook until the halibut is just done, about 6-10 minutes depending on the thickness of the fillet. The halibut is done when the flesh is opaque and flakes apart.
4. Plate. Spoon beans and a piece of halibut onto your plate. Top with finely grated lemon zest and chopped parsley.

Tip

‘Nduja is a spicy, soft Italian sausage. If you can’t find it at your local grocer, thinly sliced chorizo is a good substitute. Keep in mind that the salt from whichever cured meat you choose will provide much of the seasoning for the beans in this dish. Wait to add salt until the very end. Taste first and adjust (you may not even need any).

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