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1
Heat the oven to broil and arrange a rack in the upper third.
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2
Place the beans in a large bowl; set aside.
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3
Place 2 tablespoons of the beans, the watercress, parsley, capers, and garlic in the bowl of a food processor fitted with a blade attachment and season with salt and pepper.
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4
Pulse until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed.
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5
With the motor running, add the water, 2 tablespoons of the lemon juice, and 4 teaspoons of the oil.
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6
Scrape down the sides of the bowl and pulse a few times to combine.
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7
Transfer the mixture to the bowl of beans and stir to evenly coat the beans.
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8
Heat 1 tablespoon of the olive oil in a medium frying pan over medium heat until shimmering.
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9
Add the bell pepper and shallot and season with salt and pepper.
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10
Cook, stirring occasionally, until just beginning to soften, about 4 minutes.
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11
Remove from heat, add the bean mixture, and stir to combine.
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12
Taste and season with additional salt and pepper as needed.
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13
Set aside while you prepare the fish.
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14
Drizzle the remaining 1 teaspoon oil over both sides of the halibut and season all over, including the sides of the fillets, with salt and pepper.
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15
Transfer to a rimmed baking sheet, lay 2 slices of lemon (overlapping if necessary) over each piece of fish, and broil until the fillets are cooked through, about 6 to 8 minutes.
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16
To serve, add the remaining 1 tablespoon lemon juice to the reserved bean mixture, stir to combine, and divide among 4 plates.
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17
Place a piece of halibut with lemon slices on top of each serving of beans.
