I have found the perfect single-person dinner. Not because it’s easy, although that’s nice. Not because it only uses one pan to cook, although I’m not complaining about less dishes to wash. Not because it tastes good, because of course it tastes good or why would I be talking about it?
No, the key for bachelor(ette) meals is that they don’t leave you with half a can of tomatoes or beans, or half a cucumber or pepper, or the vast majority of a roast leftover. If you’re cooking for one, this recipe uses one fish filet, one tomato, one scallion, and a handful of green beans.
Because I have been cooking for one a lot lately, while Dave travels for work, I’ve been making this dish often. The original recipe instructs that the green beans be steamed in a separate pot, but that seemed like a lot of hassle and dishes just for me, so I saute them quickly in a skillet, then add just a bit of water to cook them through. Any remnant green bean bits are scraped up with a glug of wine. I like to transfer the green beans to a pasta bowl and cover them with a big plate while the fish cooks in the same skillet. The fish gets laid over the green beans, the pan is deglazed with wine again, then a simple relish is heated briefly in the pan before it’s time to eat.
I don’t know if fish served over green beans (although you could put yours on the side if that’s more your thing) sounds weird. The relish really brings everything together, since it’s so bright and flavorful, mixing perfectly with both the beans and the fish. It’s an easy, healthy, one-pan, delicious meal that won’t leave you with a bunch of half-used ingredients, and one of my newest favorites.
Regular green beans work just as well as haricots verts in this recipe. I’ve also successfully made it with both halibut and mahi-mahi. The pictures show mahi-mahi.
It’s easy to adapt for one person; just divide all of the ingredients by four and use a small skillet.
2 tablespoons olive oil, divided
16 ounces haricots verts or green beans
Coarse salt and freshly ground pepper to taste
¼ cup water
6 tablespoons white wine, divided
4 halibut or mahi-mahi fillets, each approximately 1 inch thick
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter
4 scallions, finely sliced
2 tablespoons capers, drained
4 small roma tomatoes, diced fine
1. In a large nonstick skillet, heat 2 teaspoons oil over medium to medium-high heat. Add the beans, 1 teaspoon salt, and a pinch of pepper; cook, stirring occasionally, until the beans are spotty brown, 4 minutes. Add the water, cover, and cook until the beans are bright green and still crisp, about 2 minutes. Remove the cover, increase the heat to high, and cook until the water evaporates, 30 to 60 seconds. Divide the beans between four plates or shallow bowls. Add 2 tablespoons of wine to the pan, swirling it around and scraping the pan with a rubber spatula to dissolve any stickiness on the bottom of the skillet. Transfer to liquid to the dishes with the green beans; cover set aside.
2. Season the halibut on both sides with salt and pepper. In the same skillet, heat the remaining 4 teaspoons of oil over medium-high heat. Cook the fish for about 3 minutes, until lightly browned. Flip the fish, reduce the heat to medium, and cook about 4 minutes longer, until the fish is opaque in the center and browned on both sides. Put the fish over the green beans in the bowl; cover again.
3. Remove the pan from the heat and add the remaining 4 tablespoons wine and the lemon juice to the pan. Deglaze the pan by scraping up any browned bits with a rubber spatula. Stir in the butter. Add the scallions, capers, and tomatoes. Season with salt and pepper if necessary, and pour over the fish in the bowls. Serve immediately.