Last night’s dinner was inspired by a Women’s Health bacon, bean and spinach sauté.
Though I didn’t have bacon, I added my own twist and made use of what I had in the fridge, which included a white onion, some chicken broth, beans and spinach!
This fish topping is a delicious mixture of mediterranean and tuscan flavors, with a hint of heat. I think you’ll enjoy this one!
Cod w/ White Beans and Spinach Sauté
1 1/2 lbs. of fresh cod loin (Ours was on sale for $6.99/lb!) *Season cod with any fish spice you like
2 large zucchini’s, cut into chunks for roasting *Season with olive oil, salt and pepper
1 can of cannellini beans
2 tbsp. extra virgin olive oil
1/2 of a large white onion, diced
3 garlic cloves, minced
1/2 of a 15 oz can (or just buy the smaller size) of diced tomatoes, drained
2 cups of spinach
1/2 cup of low sodium chicken broth
1 tsp. oregano
1 tsp. red chili flakes
1/2 tsp. salt
1/4 tsp. pepper
1. Pre-heat oven to 400 degrees
2. Prepare the fish in a foiled and greased pan with seasoning. Place in the oven and cook for 15-20 minutes.
3. Prepare zucchini’s on a roasting dish with olive oil and seasoning. Place in the oven 5 minutes into the cod’s cooking time. The fish and zucchini will be done at the same time.
*While the fish and zucchini are cooking…
4. In a large sauté pan, heat olive oil
5. Add garlic and onions, sauté until the onions start to cook through (Don’t burn the garlic!!)
6. Add the beans and chicken stock and let simmer on medium-high heat until the chicken stock starts to dissolve
7. Add the tomatoes and spices
8. Add the spinach
9. Let the mixture marinade together until the spinach starts to wilt down and the stock thickens
10. You know it’s done when it’s become a thicker sauce rather than a thin water-like consistency