Cod over Tuscan Beans in Lemony Wine Sauce

This is a new family favorite. It's light but filling and full of lean protein. This comes together fairly quickly. We served the fish over Chinese Broccoli, but sauted spinach or escarole would be wonderful. Any kind of greens make this dish a complete and healthy meal. I hope it becomes YOUR new family favorite

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Chop 3 sprigs of thyme, the rosemary and sage. Set aside

Step 2

Heat 1/4 cup olive oil in a deep skillet. (We used our stainless steel wok)

Step 3

Once the oil is heated, add in 1/2 the shallot, 1/2 the garlic, and the chopped herbs. If you are adding the pepper, you can add 1/2 the pepper flakes now. Saute until the shallots are translucent and the garlic is soft.

Step 4

Add the drained beans and stir until combined

Step 5

Add 1 1/2 cups of chicken stock, reserving the remain for later.

Step 6

Bring to a boil and reduce to simmer. Cover and simmer very low until fish is ready to serve

Step 7

When you are ready to serve add the remaining chicken stock and heat through.

Step 8

In a skillet, add the remaining Olive oil and heat. Once heated add the shallot and garlic. Saute until the shallot and garlic are soft.

Step 9

Add the lemon zest and stir for one minute.

Step 10

Add in the tomatoes and cook until soft. Crush the tomatoes slightly so they release some of their juice.

Step 11

Add the wine, lemon juice and the remaining thyme. Let simmer while the fish cooks.

Step 12

Brush the fish with olive oil and salt and pepper to taste

Step 13

Place on a sheet pan and broil low for about 8-10 minutes or until the top of the fish is lightly browned.

Step 14

Spoon beans on he bottom of a bowl, Carefully top with fish and spoon sauce over fish.