Begin by patting the white fish fillets dry with paper towels and season with paprika, garlic powder, salt, and black pepper. Let sit for 10 minutes.

Heat olive oil in the skillet over medium-high heat. Sear the fish for 2-3 minutes on each side until golden brown. Set aside.

In the same skillet, add more olive oil if needed, then sauté the yellow onion until translucent, about 4-5 minutes. Add minced garlic and cook for 1 more minute.

Stir in crushed tomatoes, rinsed cannellini beans, and vegetable broth. Bring to a simmer and cook for 10 minutes.

Nestle the seared fish into the sauce and simmer covered for 8-12 minutes until the fish is opaque.

Remove from heat and garnish with fresh parsley. Serve hot from the skillet.