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Crappie fish with White Beans and Basil, recipe by Stacy Lyn Harris
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Crappie with White Beans and Basil

The creaminess of the beans combines with the flaky fish to create an awesome, healthy comfort food.

Ingredients

  • 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

Instructions

  • 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.