Baked Halibut with Whipped Lemon Ricotta, Four-Bean Salsa & Crispy Garlic

The Crispy Garlic

• 4 cloves garlic, thinly sliced
• 3 tbsp extra virgin olive oil

The Halibut

• 2 halibut fillets (6 oz each)
• 1 tbsp reserved garlic oil (or olive oil)
• 1 tsp Italian seasoning or dried oregano
• ½ tsp paprika
• Salt and black pepper
• Zest of 1 lemon

The Whipped Lemon Ricotta

• 1 cup whole milk ricotta
• Juice and zest of ½ lemon
• 1 tbsp olive oil
• Pinch of salt

The Four-Bean Salsa

• ¼ cup each chickpeas, kidney beans, black beans, and cannellini beans, rinsed and drained
• ⅓ cup finely diced red onion
• 1 tbsp chopped parsley or cilantro
• Juice of remaining ½ lemon
• 1 tbsp olive oil
• Salt and pepper

Heat the olive oil and garlic in a small skillet over medium-low heat for 2–4 minutes, until lightly golden. Transfer the garlic to a paper towel-lined plate and reserve the infused oil.

Heat oven to 400°F. Pat the fish dry and season with salt, pepper, Italian seasoning, and paprika. Place on a parchment-lined baking sheet, drizzle with 1 tablespoon of the garlic oil, and sprinkle with the lemon zest. Bake for 12–15 minutes, or until the fish flakes easily.

Blend the ricotta, lemon juice and zest, olive oil, and salt until smooth and fluffy, about 1–2 minutes.

Combine the beans, onion, parsley, lemon juice, olive oil, salt, and pepper. Toss gently.

Spread the whipped ricotta onto each plate. Top with the baked halibut, spoon the bean salsa over and around the fish, then finish with the crispy garlic and a drizzle of the reserved garlic oil, if desired.