Cod with Blistered White Beans and Chard

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:

1. 🔪Veg Prep (can be done up to 3 days ahead)
1. Drain and rinse the beans.
2. Remove the leaves from the stems of the chard and thinly slice into strips.
3. Slice 1 lemon into thin rounds.
2. Roast Fish
1. Set oven to 425 degrees with the rack in the middle level.
2. Lay cod fillet, skinned side down, on top of sliced lemon rounds and top with butter pieces, thyme, and more lemon slices.
3. Bake until cod reaches 140 degrees, about 15 minutes.
4. Meanwhile, begin step 3.
3. Sauté Time
1. Heat 1 tbsp of the oil in a large pan over medium-high heat.
2. Add the beans, spread into an even layer, and cook undisturbed until the beans are lightly browned on the bottom, 2 to 4 minutes.
3. 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.
4. Add the remaining 1 tbsp oil to the pan.
5. Add the chard and red pepper flakes.
6. 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.
7. Taste and add more salt and lemon if needed.
4. Serve
1. Serve cod over beans and chard.

🚨Leftover Alert

1. If you have extra beans and chard, top with a fried egg!