Golden herb-crusted Alaska halibut fillet resting on a bed of white bean cassoulet made with carrots, onion, garlic, and thyme, garnished with fresh herbs on a ceramic plate.

This refined take on a French classic features wild Alaska halibut crusted with fresh herbs and breadcrumbs, broiled to golden perfection, and served over a rustic white bean cassoulet. Simmered with rich chicken stock, garlic, and thyme, the beans create a hearty, aromatic base that perfectly complements the delicate, flaky halibut for a meal that’s both elegant and deeply comforting.

  • Prep Time:

    25 minutes

  • Cook Time:

    1 hour 10 minutes

  • Total Time:

    1 hour 35 minutes (plus optional overnight bean soak)

  • Servings:

    4

  • Ingredients:

    For the halibut

    • 4 portions Alaska halibut, 5–6 oz each, skin and bones removed
    • 2 beefsteak tomatoes, sliced into 1/3-inch slices
    • Zest of 1 lemon
    • Kosher salt

    For the herb panade

    • 4 oz butter, softened
    • 2 oz fresh soft breadcrumbs
    • 4 oz mixed fresh herbs (basil, parsley, and chives in equal amounts)

    For the white beans

    • 1 cup dried white beans (tarbais or cannellini), soaked overnight in 1 gallon water
    • 4 cups rich chicken stock
    • 1 carrot, peeled and diced
    • 1 celery stalk, diced
    • 1 yellow onion, peeled and diced
    • 4 garlic cloves, smashed
    • 1 bunch thyme, tied with twine
    • Olive oil
    • Kosher salt

  • Instructions:

    1. Bring a pot of salted water to a boil. Blanch the herbs briefly, then transfer immediately to an ice bath to cool. Drain well.
      Place the herbs in a food processor with the breadcrumbs and softened butter. Season lightly with salt and blend until smooth and spreadable.
      Set aside at room temperature so it spreads easily over the fish.
    2. Heat a drizzle of olive oil in a large pot over medium heat. Add the onion, celery, carrot, and garlic and cook gently until the vegetables are soft and aromatic.
      Add the drained beans, thyme bundle, and chicken stock. Bring to a gentle simmer and cook over low heat until the beans are tender, about 60 minutes. There should still be plenty of broth in the pot; add additional stock if needed.
      Season with salt to taste.
      For deeper flavor, the beans can be cooled and refrigerated overnight, then reheated the next day.
    3. Preheat oven to 350°F.
      Arrange the tomato slices on a baking sheet and place the halibut portions on top so the fish does not touch the pan. Season lightly with kosher salt.
      Spread the herb panade evenly over the top of each portion.
    4. Bake for 10–12 minutes, or until the halibut is opaque and flakes easily with a fork.
    5. Spoon the warm white beans and broth into wide bowls. Place a halibut portion on top of the beans and finish with fresh lemon zest over the fish.
      Serve immediately.

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