Fry halibut steaks in hot oil for 2-3 minutes on each side, then put the pan into a 180°C oven for 8 minutes. Take out the pan,
and carefully remove the black skin, along with the bony bits along the edges, and return the fish to the oven for another 2-3 minutes.
Sauté sliced shallots until softened, then add halved cherry tomatoes and a half-glass of dry white wine, season with sea salt and freshly
ground black pepper, bring to a simmer, then add cannellini beans and cook for 10 minutes. Serve the fish on top of the beans,
garnished with shredded basil leaves.