We hope this dish transports you to a sunny ocean-side tavern, with rustic flavors from the white beans and greens, paired with the oily white fish and topped with olive oil.
Ingredients (serves 2)
2 Filets (Chilean Seabass, halibut, flounder, walleye, cod)
Seasoning: Parsley, Black Pepper, Garlic Powder, Salt
15 oz or 1 can of Cannellini beans (white kidney beans) - Sub Lima, great northern beans.
1 cup fresh spinach
1 cup Tuscan Kale - chopped (sub any greens)
1/2 small onion - diced
Olive oil
Lemon
Salt
Black Pepper
Steps
The seafood and beans are cooked separately in this recipe.
Fish
Use your preferred cooking method, baked, broiled, grilled.
Beans/Kale
Sweat onions in a skillet/pan, at medium heat with olive oil. 3 minutes
Add chopped kale and stir for 3 minutes, Add salt and black pepper
Add beans and spinach with a little reserved canning liquid, or water (3 Tbsp)
Once the spinach has wilted remove from heat.
When plating, top with olive oil and lemon!
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