FISH AND BEAN RECIPES RECIPES

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BAKED FISH WITH TOMATOES, BEANS AND OLIVES RECIPE ...



Baked Fish with Tomatoes, Beans and Olives Recipe ... image

Diced tomatoes seasoned with lemon and herbs add an elegant French flair to this dinner of navy beans, olives and white fish.

Provided by Del Monte

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4

Steps:

  • Preheat oven to 375°F. Cut one lemon into 8 slices and set aside. Grate 2 tsp. zest from remaining lemon and place in a gallon resealable plastic bag. Add juice of lemon to bag with parsley, oil, herbs and fish. Seal bag and gently toss back and forth until fillets are coated evenly. Refrigerate until needed, but no longer than 30 minutes. Whisk together diced tomatoes and tomato paste in a medium bowl. Spray a 13 x 9-inch glass baking dish with cooking spray. Separate onion rings and line bottom of pan with onion. Spoon tomato mixture over onion. Cover with foil and bake 15 minutes or until tender crisp. Remove foil, stir in green beans and navy beans. Remove fish from marinade, discarding marinade, and place fillets on top of the bean mixture. Lay lemon slices over fish fillets and sprinkle olives over the top. Bake uncovered about 12 to 15 minutes or until fish flakes easily with a fork. Sprinkle with parsley.

ROAST FISH WITH CANNELLINI BEANS AND GREEN OLIVES RECIPE ...



Roast Fish with Cannellini Beans and Green Olives Recipe ... image

This roast fish recipe is one of those throw-together dinner recipes that relies on staples like canned beans and lemons.

Provided by Claire Saffitz

Yield 4 servings

Number Of Ingredients 9

4 sprigs oregano
2 15.5-oz. cans cannellini (white kidney) beans, rinsed
½ cup Castelvetrano olives, pitted, torn
Kosher salt
1½ lb. whole skinless whitefish fillet (such as cod, haddock, or halibut)
2 small shallots, thinly sliced into rings
1 Fresno chile, very thinly sliced into rings
2 lemons, divided
5 Tbsp. extra-virgin olive oil

Steps:

  • Preheat oven to 300°. Combine oregano, beans, olives, and ½ cup water in a shallow 3-qt. baking dish; season lightly with salt. Place fish on top and nestle into beans; season fish generously with salt. Scatter shallots and chile over fish and beans. Very thinly slice 1 lemon and wriggle out seeds. Arrange slices, slightly overlapping, over surface of fish. Drizzle everything with oil and roast until fish is opaque throughout and flesh in the center flakes when gently pressed, 25–35 minutes, depending on the type and thickness of the fish. Let rest, occasionally pressing beans down into the liquid so they don’t dry out, 5–10 minutes.
  • Cut remaining lemon into wedges and serve alongside fish and beans for squeezing over.

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