Indulge in the exquisite flavors of this pan-seared white fish nestled in a luscious tomato and Randall Great Northern Beans sauce. Enhanced with aromatic garlic, torn basil, and parsley, this dish promises a symphony of tastes that captivate your palate. The combination of olive oil, herbs, and juicy diced tomatoes marinate harmoniously with great northern beans, creating a tantalizing base for the succulent fish.


• 2 Tbsp of olive oil

• 3 cloves of garlic, roughly chopped

• Torn basil and parsley

• Kosher salt and freshly cracked black pepper 

• 1 14.5-ounce can of diced tomatoes

• 1 ½ cups of Randall Great Northern Beans, drained

• 1 lb meaty white fish such as cod or haddock, fresh or thawed if frozen

• 4 Tbsp of butter

• ½ cup of white wine

• Grated Parmesan cheese for topping

• Lemon juice to finish


Combine olive oil, garlic, herbs, salt, pepper, tomatoes and their juices, and the great norther beans in a small bowl. Set aside to marinate while cooking the fish.

Heat a drizzle of olive oil in a pan over medium heat. Pat the fish dry and liberally season with salt and pepper. Pan-fry on each side for about 4-6 minutes until golden brown. Remove from the pan and set aside.

Add the butter to the skillet and melt. Add the tomato white bean mixture over medium-high heat and bring to a simmer. 

Add the splash of wine and let the alcohol cook off. Reduce to a low simmer (the sauce should start to thicken). Season with salt and pepper. 

Once thickened, nestle the fish back in and spoon some of the sauce over top of the fish and serve. Garnish with plenty of grated Parmesan and a squeeze of lemon.

Recipe inspired by and picture courtesy of 

One 48 oz jar of Randall Great Northern Beans can often make more than one recipe. Here is another recipe you could make with this same 48 oz jar of Randall Great Northern Beans:

Creamy Cauliflower White Bean Soup