Name: Tuscan Fish With Cannelini Beans
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: Dairy-free
Ingredients: 2 tablespoons olive oil ((divided)); 1 medium onion ((diced)); 1 teaspoon garlic ((minced, divided)); 1⁄2 teaspoon crushed red pepper ((to taste)); 2 teaspoons fresh rosemary ((finely chopped - optional)); 2 cans diced tomatoes ((15 ounce)); 2 cans cannelini beans ((15 ounce)); 10 ounces fresh baby spinach leaves ((washed and dried)); salt and pepper; 1 1⁄2 pound tilapia or swai fillets ((4 fillets) patted dry and seasoned with salt and pepper); fresh parsley and lemon ((to garnish))

Tuscan Fish With Cannelini Beans

A quick, healthy, and delicious way to prepare inexpensive fish fillets!

CourseMain Course
CuisineDairy-free, Egg-free, Gluten-free, Mustard-free, Peanut-free, Seafood-free, Sesame Seed-free, soy-free, Sulphite-free, Tree Nut-free, Wheat-free
Ingredient/MethodFish and Seafood

Servings	Prep Time
4	15minutes

Cook Time

15minutes

Servings	Prep Time
4	15minutes

Cook Time

15minutes

Ingredients

2tablespoons olive oil(divided)
1 medium onion(diced)
1teaspoon garlic(minced, divided)
1⁄2teaspoon crushed red pepper(to taste)
2teaspoons fresh rosemary(finely chopped – optional)
2cans diced tomatoes(15 ounce)
2cans cannelini beans(15 ounce)
10ounces fresh baby spinach leaves(washed and dried)
salt and pepper
1 1⁄2pound tilapia or swai fillets(4 fillets) patted dry and seasoned with salt and pepper
fresh parsley and lemon(to garnish)

Instructions

In a very large, deep skillet with a lid or a dutch oven, heat 1 tbsp. olive oil. Add onion and garlic.
Saute until onion is translucent. Be careful to not burn the garlic.
Add crushed red pepper and rosemary if using. Stir.
Add diced tomatoes and cannelini beans. Stir. Cover the pan, and reduce heat to simmer while cooking the fish.
In a large saute pan on medium-high heat, add remaining tablespoon olive oil and the teaspoon of garlic. Give it a good stir. When garlic is sizzling, add fish fillets to the pan.
After a couple of minutes, lift the edge of the fish. When the fish is nice and brown, and beginning to become opaque white on the top, carefully turn the fish using a spatula.
While fish cooks on the second side, add fresh spinach to the bean and tomato mixture. Give it a good stir, and replace the lid. Allow the spinach to wilt. Check for seasoning. Stir to combine.

To serve:

Divide the cannelini bean, tomato, spinach mixture among 4 plates or large shallow bowls. You need a little bit of a lip to confine the juices.
Top each with a fish fillet, and garnish with parsley and a wedge of lemon if desired.

Recipe Notes

Choose your cookware wisely. You will need a large saute pan for the fish to allow for turning. The spinach takes up a lot of space in a pan/pot prior to wilting. A dutch oven works well.

If you forgot to thaw fish in the refrigerator, you can thaw the fish quickly by placing fillets in a bowl and running cold water over it until thawed.
After removing each fillet from its package, give it a good rinse and pat dry each fillet prior to cooking. You will achieve a better result.

Gathering ingredients and equipment beforehand will save time.
Use fresh spinach. Wilted fresh spinach makes this dish special. Frozen spinach is not a good substitute.

Minced garlic in a jar is a great time-saver for weeknight cooking.

Keep cannelini beans, petite diced tomatoes, minced garlic, crushed red pepper, and olive oil in your pantry. Keep frozen fish fillets in your freezer, and fresh spinach in your refrigerator.

Image and recipe reprinted with permission from beyondmeresustenance.com