Yield: 4 servings. 1 Tbsp. olive oil 1 8-oz. bulb fennel, chopped 1 cup diced red onion (1 ⁄4 ”) 1 15-ooz. can cannelini beans, drained and rinsed 1 cup California Ripe Olives, wedged 2 tsp. lemon juice to taste, kosher salt and ground black pepper 4 6-oz. boneless, skinless halibut fillets 1 Tbsp. chopped rosemary Heat 11⁄2 tsp. olive oil in large saute pan over medium-high heat. Add fennel and onions and cook for 3-4 minutes, stirring occasionally until golden brown and tender. Pour into ...
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