4 halibut filets (or substitute another white fish)
1/2 tsp . salt
1/4 tsp pepper
2 cloves garlic-minced
1 can diced tomatoes
1 yellow onion diced
12 oz. can chicken or vegetable broth
1/2 c. white cooking wine
1-2 (16 oz.) cans cannellini beans (label should read lightly seasoned)
I used two cans because I happen to love white beans!
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add fish to pan; cook 2-3 minutes on each side until lightly browned. Remove fish from pan and place in a shallow casserole dish. Add onion and garlic to pan; cook 1-2 minutes. Stir in tomatoes, broth, wine, and beans; bring to a boil. Pour over fish in casserole dish. Place in 350 degree oven for 15 minutes. Fish will finish cooking and flavors will blend. Serve in shallow bowls- place a filet and then top with several spoonfuls of "bean soup". Delicious with crusty bread and a fresh green salad.
-Adapted from Cooking Light magazine