Food Fish Halibut with Garlicky Beans For deep garlic flavor without turning on the oven to roast, this recipe uses a technique called confit, which translates as simmering slowly in fat or oil. Result: evenly soft, mellow cloves and a bonus gift of flavorful olive oil you can elsewhere. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on August 17, 2020 Print Share Photo: Blaine Moats Hands On Time: 15 mins Total Time: 1 hr 20 mins Servings: 4 Yield: 5 cups bean mixture Jump to Nutrition Facts Ingredients 1 cup extra-virgin olive oil ¾ cup peeled garlic cloves (2 to 3 bulbs) ⅛ teaspoon crushed red pepper ½ cup chopped onion 1 14.5 ounce can chicken broth 1 sprig fresh rosemary ½ teaspoon dried oregano, crushed 2 15 ounce cans cannellini beans, rinsed and drained 1 ½ cups grape tomatoes, quartered 1 5- to 6-ounce package baby spinach 4 5 ounce pieces halibut fillet, about 1 1/2 inches thick Salt Freshly ground black pepper Chopped fresh Italian parsley Lemon wedges Directions In a small saucepan, combine oil and garlic. Bring just to a simmer over low. Cook until soft and very light brown, about 30 minutes. Remove from heat and let stand 15 minutes. Strain garlic from oil. Using a fork, slightly mash half of the garlic. Reserve 2 tablespoons garlic oil. Keep the remaining garlic and flavored oil for another use.* In a large saucepan, heat 1 tablespoon of the garlic oil over medium. Add crushed red pepper; cook and stir 30 seconds. Add onion; cook and stir until onion is softened, about 5 minutes. Add broth, rosemary and oregano. Bring to a boil; reduce heat. Simmer, uncovered, 6 minutes. Stir in beans, tomatoes and mashed garlic; cook 5 minutes. Remove from heat and gradually stir in spinach, just until wilted. Meanwhile, season halibut with salt and black pepper. Heat a large, heavy skillet over medium-high. Add 1 tablespoon garlic oil to skillet; heat until shimmering. Add fish; cook until fish flakes easily with a fork, turning once, about 6 minutes. Serve halibut over bean mixture (remove rosemary). Sprinkle with parsley. Serve with lemon wedges. *Prep Tip: Store oil and garlic in separate containers for food safety reasons. Glass containers are best. Store in the refrigerator up to 1 week or freeze up to 6 months. Print Nutrition Facts (per serving) 436 Calories 15g Fat 46g Carbs 42g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 436 % Daily Value * Total Fat 15g 19% Saturated Fat 2g 10% Cholesterol 72mg 24% Sodium 981mg 43% Total Carbohydrate 46g 17% Total Sugars 5g Protein 42g Vitamin C 58mg 288% Calcium 158mg 12% Iron 5mg 26% Potassium 1294mg 28%