Name: Pan-Roasted Halibut with Herbed Corona Beans
Yield: 6 Servings
Ingredients: 1½ cups dried corona or gigante beans, soaked overnight; 1 shallot, halved; 2 bay leaves, torn in half; 1½ tablespoons plus ¼ cup kosher salt, plus more; 2 anchovy fillets packed in oil, drained, finely chopped; 1 garlic clove, finely grated; ¾ cup finely chopped fresh parsley; 1 tablespoon drained capers, finely chopped; 1 tablespoon finely grated lemon zest; 1 tablespoon fresh lemon juice; ½ cup plus 1 Tbsp. olive oil; Freshly ground black pepper; 6 5–6-ounce skinless halibut fillets; 1 tablespoon unsalted butter; 1 lemon, cut into wedges

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Peden + Munk

The halibut is brined briefly in salt water, which seasons it all the way through.

Recipe notes