Course
Dinner
Servings
2-3
Tips & Tricks:
- 🔪 Skip steps with knife if you completed the prep ideas!
- 👯♀️ This recipe makes enough for leftover beans and chard.
Ingredients:
- 2 tbsp olive oil, divided
- 1 (15-ounce) can cannellini beans
- 1 tsp salt, divided
- 1 tsp garlic powder
- 1 tsp paprika
- 1 medium bunch Swiss chard (about 10 ounces)
- 1/4 tsp red pepper flakes, plus more for serving
- 1 tbsp freshly squeezed lemon juice
- 2 (6- to 8-ounce) skinless cod fillets, 1 to 1½ inches thick
- 2 tbsp of butter, cut into 2 pieces
- 2 thyme sprigs
- 1 lemon
Directions:
- 🔪Veg Prep (can be done up to 3 days ahead)
- Drain and rinse the beans.
- Remove the leaves from the stems of the chard and thinly slice into strips.
- Slice 1 lemon into thin rounds.
- Roast Fish
- Set oven to 425 degrees with the rack in the middle level.
- Lay cod fillet, skinned side down, on top of sliced lemon rounds and top with butter pieces, thyme, and more lemon slices.
- Bake until cod reaches 140 degrees, about 15 minutes.
- Meanwhile, begin step 3.
- Sauté Time
- Heat 1 tbsp of the oil in a large pan over medium-high heat.
- Add the beans, spread into an even layer, and cook undisturbed until the beans are lightly browned on the bottom, 2 to 4 minutes.
- Add 1/2 teaspoon of salt, 1 tsp garlic powder, 1 tsp paprika, and stir to combine. Spread the beans out again and cook, stirring as needed, until golden-brown and blistered on all sides, 3 to 5 minutes more.
- Add the remaining 1 tbsp oil to the pan.
- Add the chard and red pepper flakes.
- Cook, stirring occasionally, until the chard is wilted, 3 to 5 minutes. Remove the pan from the heat, add 1 tbsp of lemon juice, and toss to combine.
- Taste and add more salt and lemon if needed.
- Serve
- Serve cod over beans and chard.
🚨Leftover Alert
- If you have extra beans and chard, top with a fried egg!