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Ingredients

• 2 (15-ounce) cans cannellini beans (about 2 1/2 cups), drained and rinsed
• 1 bunch watercress, long stems trimmed and washed
• 2 tablespoons coarsely chopped Italian parsley leaves
• 1 tablespoon capers
• 1 medium garlic clove, minced
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons water
• 3 tablespoons freshly squeezed lemon juice
• 1 tablespoon plus 5 teaspoons olive oil
• 1 medium red bell pepper, cored, seeded, and cut into small dice
• 1 tablespoon finely chopped shallot (from about 1/2 medium)
• 4 (6-ounce) Pacific halibut fillets, about 1 to 1 1/2 inches thick
• 8 thin lemon slices

Description

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