This poached fish with great northern beans comes together in under 30 minutes but is still packed with flavor and brightness thanks to fresh herbs and plenty of lemon. Whether you make poached cod with beans or poached halibut or poached haddock it will still be a delicious poached fish recipe!
This recipe only requires a handful of ingredients and fresh herbs. It comes together so quickly but it is also filling without being overly indulgent.
What fish can I use in this recipe?
For this recipe, I recommend a firm, flaky white fish. Whether you make this as a poached cod with beans recipe or poached halibut recipe, it will still be incredibly delicious.
You can try this with a fattier skin-on fish like salmon or trout, and place it on top of the beans. Personally, I love how light the white fish is. You can even try this recipe with shrimp or scallops. The cook method will be exactly the same, just adjust the time as necessary.
I served this poached fish with great northern beans, but try it out with cannellini, navy, or even chickpeas.
How to prepare this poached fish recipe:
Preparing this recipe is a breeze. First, cook the broth. The broth is a simple shallot and vegetable broth combination. Next, season it with salt, pepper, and crushed red pepper. Add the beans and simmer them for 5 minutes. Since you are using canned beans, they do not need to cook long. Next, add the fish and cover. Allow the fish to cook until it is opaque, abotu 5-8 minutes depending on the thickness of the fish.
Next, stir in the herbs, lemon juice, and lemon zest. I used parsley and dill but try it out with tarragon or fresh thyme!
I think you will absolutely love this recipe! It’s easy, fast, versatile and healthy! Don’t let the limited ingredients fool you, this recipe
If you made this orange-maple roast duck recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, lease tag me on Instagram so I can feature you in my feed!
Poached Fish with Great Northern Beans
- A wide pot with a lid
- 1 tablespoon cooking oil
- 1 shallot peeled and minced
- 3 cups low-sodium vegetable stock
- 2 14.5-ounce cans great northern beans, drained and rinsed
- 4 4-ounce cod fillets
- 1 cup fresh parsley finely chopped
- ½ cup fresh dill roughly chopped, a pinch reserved for garnish
- 1 lemon juiced and zest, a pinch of zest reserved for garnish
- Salt pepper, and crushed red pepper to taste
- Extra virgin olive oil optional, for serving
Cook the shallot:
- In a wide pot, heat 1 tablespoon of olive oil over medium-high heat. Add the minced shallot and cook, stirring frequently, for 2-3 minutes or until beginning to soften and brown.
Prepare the broth:
- Add the vegetable stock to the shallot and turn the heat to high. Bring to a low boil and cook for 4-5 minutes to allow the flavors to meld. Taste and season with salt, pepper, and crushed red pepper.
- Stir in beans and reduce heat to low to gently simmer. Add the fish, cover the pot, and poach for 5-8 minutes or until the fish is cooked through and completely opaque but not overcooked. Using a slotted spoon, carefully remove the fish from the broth and transfer to a plate and cover with foil.
Finish the broth:
- Stir the parsley, dill, lemon juice, and lemon zest into the beans and broth. Cook for 3-4 minutes to allow the flavors to meld. Taste and season according to your taste.
- Ladle the beans and broth into bowls and gently place a piece of fish on top of each bowl. Sprinkle the reserved dill and lemon zest over the fish and drizzle with extra virgin olive oil, if desired. Enjoy!