Fish & Beans:
½ tsp dried rosemary
Salt and pepper
½ tsp grated orange zest
1 lb halibut
1 garlic clove, finely chopped
1½ tsp dried sage
½ tsp red pepper flakes
2 15-oz. cans cannellini beans, rinsed
½ c homemade veggie stock
1 TBSP fresh lemon juice, plus 1 teaspoon finely grated lemon zest
2 tbspolive oil
8 oz shiitakes, stems removed, sliced
Salt and pepper
2 garlic cloves, finely chopped
2 bunches rainbow chard (about 1 lb.), stems removed, roughly chopped
Preheat oven to 425.
Mix together rosemary, 1 tsp. salt, 1/8 tsp. black pepper, and orange zest. Sprinkle onto fish and let stand at least 10 minutes and up to 30 minutes before cooking. Then bake for 15 – 20 minutes until cooked through.
In a large skillet, heat 2 Tbs. oil over medium heat. Add garlic, sage, and chile and cook until fragrant, about 1 minute. Add beans and season with salt and pepper. Cook, stirring and smashing some of the beans with a spoon or spatula as they cook until slightly thickened, about 4 minutes. Add stock and continue to mash to a thick purée. Turn off heat and stir in lemon juice and zest and 1 Tbsp. oil; season with salt and pepper. Transfer beans to a bowl and cover to keep warm.
Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add shiitakes and cook, until brown, about 3 minutes; season with salt and pepper. Add half the chopped garlic and cook, stirring, until fragrant, about 1 minute. Transfer mushrooms to a plate and wipe out skillet.
Heat remaining 1 Tbsp oil in the same skillet over medium-high heat. Stir in remaining garlic and cook until fragrant, about 30 seconds. Add chard greens and 2 Tbsp. water. Cover skillet, reduce heat to medium, and cook until greens are mostly wilted, about 2 minutes. Uncover and cook, tossing, until greens are wilted and tender, about 2 minutes more. Stir in mushrooms and season with salt and pepper.