I was just thinking to myself, “I need some good comfort food that features some kind of fish.” So I dug through my Harvest Cookbook and remembered this amazing recipe for Crappie with White Beans and Basil. Now I’m in comfort food heaven!
The creamy white beans are healthy and act as a delightful base for the sautéed crappie, which has always been one of my favorite fishes to eat. The creaminess of the beans combines with the flaky fish to create this awesome fish dish, which really should be a wintertime staple for anyone with easy access to crappie.
A crappie dish offers a glimmer of hope that summer is just around the corner. Add a few shakes of Tabasco for an amazing punch!
Crappie with White Beans and Basil
- 3/4 cup white beans
- 6 crappie fillets
- kosher salt
- freshly ground black pepper
- olive oil for sautéing
- 1 teaspoon fresh basil plus extra for garnish; chopped
- 1 teaspoon fresh parsley plus extra for garnish; chopped
- Place the white beans in a medium pot with water covering the beans by 2 inches. Bring water to a boil, then lower heat to a simmer for about 45 minutes.
- Meanwhile, season the crappie fillets liberally with salt and pepper.
- Drizzle olive oil into a heated sauté pan. When oil is shimmering, place crappie in pan and cook for 3 minutes. Lower heat to medium. Turn over fillet and cook for another 2-3 minutes. Remove from heat and repeat with remaining fillets.
- Add basil, parsley, and lemon juice to the beans and return to a boil, then lower to a simmer.
- Season the beans with salt and divide among 6 shallow bowls. Top each bowl of beans with a crappie fillet. Garnish with remaining chopped basil and parsley, then drizzle on some olive oil.