Halibut atop white bean cassoulet

Cassoulet is a traditional French peasant dish, typically made with whatever protein is on hand. Herb-encrusted Halibut adds a hint of zest to a creamy and comforting based of braised white beans.


For the Halibut:

  • 4 portions of Wild Alaska Halibut
  • 2 beefsteak tomatoes, sliced in 1/3″ slices
  • 4oz butter, softened
  • 2oz fresh soft breadcrumbs
  • 4oz chopped basil, parsley, chives in equal amounts

For the Beans:

  • 1 cup white beans (canellini are best), soaked in 1 gallon of water overnight
  • 4 cups chicken or vegetable stock
  • 1 carrot, peeled and diced
  • 1 yellow onion, peeled and diced
  • 4 garlic cloves, smashed
  • 1 bunch of thyme, tied with twine
  • 1 lemon to zest

As Needed:

  • Kosher salt
  • Olive oil



  1. PREPARE THE HERB PANADE: Bring a pot of salted water to boil. Blanch the herbs, shock in ice water, and blend in a food processor with the breadcrumbs and soft butter. Season with salt, and blend until smooth. Reserve at room temperature.
  2. PREPARE THE BEANS: In a pot over medium heat, sweat out the onions, garlic, and carrots with a touch of olive oil until the vegetables are soft. Add the drained beans, herbs, and stock. Simmer over low heat until the beans are tender, around 1 hour. There should be plenty of stock left. If too dry, add more stock. Check for seasoning and salt as needed. This can be prepared ahead of time and re-heated over low heat.
  3. PREPARE THE HALIBUT: Set the oven to 350F. On a cookie sheet, put sliced tomatoes down and place Halibut on top so that the fish does not touch the pan. Season the Halibut with salt and top with the herb panade. Bake fish until cooked through, about 10-15 minutes. Reserve the tomatoes for another use.
  4. SERVE: Serve the Halibut on top of the brothy beans in a large shallow bowl. Zest lemon on top of fish.