Description
This Baked Cod and Garlicky White Beans is the type of meal I want to eat all summer. I’ve actually made this every other week since I first tested the recipe because it’s just that good. It’s light, bright, full of bold Mediterranean-inspired flavor, and comes together in one pan which is the perfect kind of dinner. Tender, flaky cod is roasted right on top of an herby mixture of cannellini beans, garlic, olives, tomatoes, and lemon, soaking up all that delicious flavor as it cooks. With a little heat from Calabrian chili peppers and a fresh finish of dill, this dish feels perfectly elevated but comes together with minimal effort. It’s THE dish of the summer.
Ingredients
Units
Scale
- 2 - 15oz cans cannellini beans, rinsed and drained
- 1 tablespoon olive oil
- 4 large cloves garlic, minced
- 1 tablespoon chopped calabrian chili peppers
- 1/2 cup castelvetrano olives, sliced in half
- 1/2 cup thinly sliced red onion
- 1/2 cup cherry or grape tomatoes, sliced in half
- zest of 2 two small lemons
- juice of 1 lemon
- 1 lemon, thinly sliced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon dried oregano
- 2 tablespoons white wine vinegar
- 1/2 cup low-sodium chicken broth
- 4 - 6oz cod fish fillets
- 1 cup baby spinach, torn
- fresh dill, for garnish
Instructions
- Preheat oven to 400 degrees.
- Add all of the ingredients (except the cod fillets and spinach) to a 9×13 baking dish and stir until well combined.
- Liberally season the cod on both sides with salt and pepper and then place the filets on top of the white bean mixture.
- Drizzle the cod filets with a generous drizzle of olive oil and then place the baking dish in the oven. Bake at 400 degrees for 13-15 minutes or until the cod is flaky and cooked through. You can use a thermometer and remove it when it reaches an internal temperature of 145 degrees Fahrenheit.
- Once the cod is out of the oven, remove the filets from the top of the beans and set aside. Stir the spinach into the hot bean mixture until wilted.
- Place the cod filets back on top of the beans and garnish with fresh dill before serving.
