Skillet Cod with White Beans, Tomatoes and Spinach
A Mediterranean-style fish dinner that cooks in its own sauce.
Serves 4 · 5 minutes prep · 20 minutes cook
Ingredients
• 4 cod fillets (about 5 oz each), patted dry
• 1 tablespoon olive oil
• 3 cloves garlic, thinly sliced
• 1/4 teaspoon red pepper flakes
• 1 can (14.5 oz) no-salt-added diced tomatoes
• 1 can (15 oz) no-salt-added cannellini beans, drained and rinsed
• 4 cups baby spinach
• 1 teaspoon dried thyme or Italian herbs
• 1/4 teaspoon salt
• Black pepper
• Juice of 1/2 lemon
• Fresh basil to finish
Directions
1. Heat the oil in a large, deep skillet over medium heat. Cook the garlic and red pepper flakes for 1 minute.
2. Add the tomatoes with their juice, the beans and the dried herbs. Simmer 5 minutes.
3. Stir in the spinach until it wilts.
4. Season the cod with the salt and pepper and nestle the fillets into the sauce. Cover and cook 8 to 10 minutes, until the fish flakes easily with a fork.
5. Squeeze the lemon over the top and scatter with basil.
Estimated per serving: 270 calories · 5 g fat · 290 mg sodium · 33 g protein