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Crispy Fish Over Arugula Pesto White Beans

August 6, 2021
by
crispy fish white beans
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Golden seared fish over a creamy beans stirred with a fresh homemade pesto: this  Crispy Fish Over Arugula Pesto White Beans is a mouthful of flavor!!

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You know when you order fish at a restaurant, and it’s absolutely perfectly picture perfect? I mean, the type of fish with a golden, crisp crust that sits over a moist, flaky interior. Personally, I live for that good crust, and ALWAYS eat it off first (kind of weird, I know). Oh, and, it can’t get any better than a crispy fish skin… truly so good. But, really, that’s the type of fish I always hope to make at home… it just doesn’t always turn out that way. When searing fish, I often find that it falls apart, loses that good crust, or is just a complete mess. And, while this still tastes good, I’m always left craving that restaurant-style perfect fillet. So, after some research, trial and error, and tons of cooking fish, I think I finally nailed it. If you’re looking for something similar, this Crispy Fish Over Arugula Pesto White Beans is for you!! You’ve got to make this one!!

The breakdown…

This Crispy Fish Over Arugula Pesto White Beans is one of my favorite dishes. With a technical, perfect crispy fish but also a modern, flavorful arugula pesto white beans, this meal is the best of both worlds. It all starts off with making a simple arugula pesto. I use my classic combo of greens, nuts, and oil… because, really, there are some things that should just not be messed with. Pesto is definitely included. 

That being said, I mix it up from the classic basil pesto with the use of arugula, which I think brings the perfect bitterness to pair with the beans. Plus, with a little Dijon mustard, you get that indistinguishable little zing that takes everything above and beyond. Beyond those additions, I always recommend using toasted pine nuts and a good olive oil for any pesto. In roasting your nuts and using a high quality oil, you truly maximize any flavor. 

Golden seared fish over a creamy beans stirred with a fresh homemade pesto: this Crispy Fish Over Arugula Pesto White Beans is a mouthful of flavor!!

all about the beans!!

Lastly, let’s not forget about the addition of 1/2 cup of beans to this pesto. Beans are one of the best natural thickening agents, but they also bring in a ton of creaminess. I don’t know about you, but I’m not crazy into creamy fish. I know it’s a thing, especially with fattier fishes like salmon and mackerel… I’m just not a fan. Still, these beans are not aimed to be just your typical bean salad; rather, they utilize a bean-purée in the arugula pesto to make a creamy, thick overall product.

So, after you give some shallots a good sauté and a little reduction of stock in the beans, you’ve got to stir in that bean-purée thick arugula pesto. Boom, a creamy braised type of beans without all the cream. So simple, so healthy, and so delicious. That’s all there is to it.

Next up, let’s talk about the fish. As mentioned earlier, I’ve spent a lot of time trying to master the perfect restaurant-quality seared fish. After much trial and error, here’s what I’ve learned:

my fish tips…

  1. Start off with dry fish!! This is crucial for success. I like to just take a few paper towels and really dry my whole fish, skin and flesh. If you leave your fish with the residue moisture, you will simply end up with a soggy skin.
  2. Use a piping hot skillet!! As always, I’m a big advocate for using a cast iron skillet for any seared fish or meat. These skillets just get much hotter than your average skillet, and allow for the outside of the fish to get that good crust.
  3. ALWAYS use salt!! Salt is the key to a delicious simple white fish. Sprinkle a dash of salt on right before you touch your fish to the pan, and the flavors of your fish will truly shine.
  4. Use a good amount of fat!! Yes, fat. Think any oil, butter, or ghee… they are truly all good options, it just depends on  what you’re cooking. With a good amount of grease in the pan, you get that even golden shine that’s otherwise impossible.
  5. Start skin side down!!! This is essential to success. You want to cook your fish until it’s almost done on the skin side, and releases from the skillet easily (if it’s sticking, it’s not ready to be flipped). This ensures that your skin is extremely crispy and that your flesh isn’t burned. Plus, by the time you flip your fish (which you should only do once, btw), the skillet will be even hotter — cooking the flesh side even faster.

With these tips, I promise you will may the best seared fish of your life. And, just remember, it’s a learning process… I promise your fish will get better every time. Oh, and, don’t feel constrained to salt. While a simple sear with salt is perfect for this Crispy Fish Over Arugula Pesto White Beans recipe, you can also use these tips for a blackened fish or seasoned salmon. They’re tried and true!!

Golden seared fish over a creamy beans stirred with a fresh homemade pesto: this Crispy Fish Over Arugula Pesto White Beans is a mouthful of flavor!!

how to serve it up!

Once your beans have been simmering, and your fish is perfectly seared, all you have to do is assemble everything together, garnish with extra pine nuts and arugula, a squeeze a little lemon juice over top. Truly, this  Crispy Fish Over Arugula Pesto White Beans could not be more perfect. I love to serve it up for a nice family dinner, but you could also make it to impress a crowd. It’s delicious as is or with some simply dressed greens. Or, if you wanted to do something a little extra, roasted eggplant, grilled zucchini, or my Herbed Summer Squash and Feta Hash would be delicious sides. It’s honestly such a quick, easy recipe that everyone will love!! I mean, who doesn’t love pesto??? Really, you can’t go wrong with this one!

I hope you love this Crispy Fish Over Arugula Pesto White Beans as much as I do! Let me know what you think in the comments below:)

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Crispy Fish Over Arugula Pesto White Beans

Recipe by Annie PatrickCourse: All Recipes, Main CoursesCuisine: SeafoodDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Total time

25

minutes

Golden seared fish over a creamy beans stirred with a fresh homemade pesto: this  Crispy Fish Over Arugula Pesto White Beans is a mouthful of flavor!!

Ingredients

  • 2 cups baby arugula, divided (plus more for garnish)

  • ½ cup pine nuts, toasted (plus more for garnish)

  • ½ lemon, juiced

  • ½ cup olive oil, divided

  • 3 cloves garlic, smashed

  • 1 tsp dijon mustard

  • Red pepper flakes, to taste

  • Salt and pepper, to taste

  • 2 15 oz cans cannellini beans, rinsed and drained

  • 1 shallot, diced

  • ¾ cup vegetable stock

  • 1 tsp sea salt

  • 2 lb thin white fish, filleted*

  • 1 lemon, juiced

Instructions

  • In a food processor or blender, blend the arugula, toasted pine nuts, lemon juice, ¼ cup olive oil, garlic, dijon, red pepper flakes, salt, and pepper. Add ½ cup of the beans into the blender and pulse a 5-7 times, or until the beans have blended into the pesto.
  • In a medium saucepan or skillet, heat 2 tbsp of olive oil over medium-high heat. Toss in the diced shallot and saute for 3 minutes, or until it starts to soften. Then, pour in 1/2 cup of the vegetable stock and the remaining beans. Bring to a boil then reduce the heat to medium. Simmer for 5 minutes, stirring occasionally. Stir in the arugula pesto, and simmer for an additional 5-10 minutes. Slowly stir in the remaining vegetable stock and season once again with salt.
  • Meanwhile, in a large skillet, heat the remaining 2 tbsp olive oil over high heat. Once hot, pat your fish dry, sprinkle it with the sea salt, and add to the hot skillet. Sear for 4 minutes skin side down, then flip and cook for an additional 1-2 minutes. The cooking time may vary depending on the thickness of your fish.
  • Serve each fillet of fish over a bed of the pesto beans. Garnish with a few pieces of baby arugula and some pine nuts. Squeeze a little lemon juice over the fish and serve. Enjoy!

Notes

  • I like to go with a thinner, flaky white fish, such as cod, mahi mahi, or grouper, for this recipe.
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