Crispy-Skinned Fish with Cannellini, Escarole and Hot Honey

This dinner captures everything the Mediterranean table does best: a piece of simply seared fish, plenty of olive oil, slow-cooked beans, and bitter greens softened with garlic, all brought together with a little sweet heat. Skin-on white fish fillets are seasoned simply and seared in olive oil until the skin shatters, then set atop a bed of creamy cannellini beans braised with garlic, rosemary, and lemon, and a tangle of escarole wilted down with more garlic and a pinch of chili flakes. A finishing drizzle of chili-infused honey ties the whole plate together with a touch of sweetness against the bitter greens and rich fish. Despite its restaurant-plate good looks, this is an approachable weeknight dinner that comes together in under 40 minutes using mostly pantry staples — canned beans, garlic, olive oil, honey, and a bunch of greens. It delivers on every Mediterranean diet principle: heart-healthy fat from olive oil, fiber and plant protein from beans, leafy greens, and lean fish twice a week as recommended. Serve it with a crusty whole-grain bread to mop up the bean broth, and a glass of chilled white wine if you like.

Ingredients

• 4 filletsSkin-on white fish fillets (branzino, snapper, or cod), about 6 oz each, patted very dry
• 6 tbspextra virgin olive oil, divided
• 1.5 tspkosher salt, divided, plus more to taste
• 0.5 tspblack pepper, freshly ground
• 5 clovesgarlic, thinly sliced, divided
• 2 15-oz canscannellini beans, drained and rinsed
• 1 cupLow-sodium vegetable or chicken broth
• 1 sprigfresh rosemary
• 1 wholelemon, zested and juiced, divided
• 1 large headescarole, roughly chopped and washed
• 0.5 tspred pepper flakes, divided, more to taste
• 3 tbsphoney
• 0.25 tspcayenne pepper, for the hot honey
• flaky sea salt, for finishing

Method

No instructions listed.