Cod on Roasted Pepper and White Beans
This dish calls for fish and beans – both tasty, lean protein options! Serve it with a green salad or steamed green beans to round out your meal.
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- Servings
- 4 Servings
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- Serving size
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3 ounces cooked fish + 1/2 cup bean mixture
Ingredients
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paprika
- 1/2 tsp
- 1/2 tsp
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salt
- 1/4 tsp
- 1/4 tsp
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black pepper
- 1/4 tsp
- 1/4 tsp
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fish fillets (such as cod, about 5 ounces each, rinsed and patted dry)
- 4
- 4
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Extra Virgin Olive Oil
- 1 tsp
- 1 tsp
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water
- 1/4 cup
- 1/4 cup
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navy beans or Great Northern (15-ounce, no-salt-added, rinsed and drained)
- 1 can
- 1 can
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Kalamata olives (pitted, coarsely chopped)
- 16
- 16
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roasted red peppers (diced)
- 1/2 cup
- 1/2 cup
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medium garlic (minced)
- 2 clove
- 2 clove
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Extra Virgin Olive Oil
- 2 tsp
- 2 tsp
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fresh rosemary or to taste (chopped)
- 1/2 tsp
- 1/2 tsp
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salt
- 1/8 tsp
- 1/8 tsp
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Broiled Cod
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Directions
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In a small bowl, combine the paprika, 1/4 Tsp. of salt, and black pepper. Sprinkle both sides of the fillets with the paprika mixture. Heat 1 Tsp. of the oil in a large nonstick skillet over medium heat. Cook the fillets 4 minutes, turn, and cook 3 minutes or until opaque in center.
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Meanwhile, bring the water to a boil over medium-high heat in a medium saucepan. Add the remaining bean ingredients. Cook 1-2 minutes to heat through. Remove from heat, cover, and let stand while fish is cooking.
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To serve, place equal amounts of the bean mixture in each of 4 shallow soup bowls or rimmed dinner plates and top with the fillets.