For the Cannellini Beans and Halibut:
4 tbsp (60 ml) extra-virgin olive oil, divided
3/4 cup (180 ml) finely diced onion
1/2 cup (125 ml) finely diced celery
1/2 cup (125 ml) small carrots, sliced thinly into half moons
2 cloves garlic, minced
1 1/2 cups (375 ml) finely shredded radicchio
2 medium tomatoes, seeded and finely chopped
4 sprigs fresh thyme
2 cups (500 ml) fish stock or clam nectar
1 cup (250 ml) water
1 cup (250 ml) zucchini, thinly sliced into half moons
salt and pepper to taste
2 14 oz (396 mL) cans cannellini beans, or white kidney beans, drained and rinsed
1/2 cup (125 ml) grated Parmesan cheese
4, 4 oz (120 g) 1-inch (2.5 cm) thick Wild Pacific Halibut filets
For the Gremolata:
1 clove garlic, minced
3 tbsp (45 ml) finely chopped parsley
1 tsp (5 ml) finely chopped lemon zest
