RH Staff

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 a large mixing bowl, toss with cannelini beans, California Ripe Olives, and lemon juice, season to taste with salt and pepper and set aside. Heat remaining oil in saute pan over medium-high heat. Add halibut fillets, season with rosemary, salt and pepper and cook for 3-4 minutes on each side until browned and cooked through. Serve on top of white beans.

CALIFORNIA OLIVE INDUSTRY