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

Crappie with White Beans and Basil

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


  • 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.