Easy Mediterranean Fish with White Beans

From Sea Forager member Becki Wright, adapted from recipe posted by Tamara on her Beyond Mere Sustenance Website

Ingredients 

2 tbsp olive oil - divided

1/2 medium onion - chopped

1 tsp minced garlic – plus another 1 tsp if you want to use some to sauté fish

1/4 tsp crushed red pepper - to taste (it's spicy!)

1 tsp dried Italian herbs

Several strips of roasted red peppers (optional)

14.5 ounces diced tomatoes - with their juice; I used Italian stewed, cut up.

15 ounce cans cannellini beans - rinsed and drained

5 ounces fresh baby spinach leaves - washed and dried

½ cup bite sized pieces of carrot (optional)

salt and pepper - to taste

¾ - 1 lb. pounds firm white fish - 2 fillets patted dry and seasoned with salt (see

notes) and pepper

fresh parsley and lemon to garnish

½ T lemon juice

Instructions

1. In a very large, deep skillet with a lid or a dutch oven, heat 1 tbsp. olive oil. Add

2. onion and 1 tsp. garlic. Sauté until onion is translucent. Be careful not to burn the garlic.

3. Add crushed red pepper and Italian herbs. Stir.

4. Add diced tomatoes, cannellini beans, carrots and roasted red peppers if using.

5. Stir. Cover the pan, and reduce heat to simmer while cooking the fish.

6. In a large saute pan on medium-high heat, add remaining tablespoon olive oil

7. and the remaining teaspoon of garlic. Give it a good stir. When garlic is sizzling,

8. add fish fillets to the pan.

9. After a couple of minutes, lift the edge of the fish. When the fish shows some browning, and beginning to become opaque white on the top, carefully turn the fish using a spatula.

10. While fish cooks on the second side, add fresh spinach to the bean and tomato

11. mixture. Give it a good stir, and replace the lid. Turn off the heat. Allow the spinach to wilt. Check for seasoning. Stir to combine.

12. Squeeze the fresh lemon juice over the cooked fish fillets.

To serve:

1. Divide the cannelini bean, tomato, spinach mixture among 2 large shallow bowls.

2. You need a little bit of a lip to confine the juices.

3. Top each with a fish fillet, and garnish with parsley and a wedge of lemon if

4. desired.

5. Serve with fresh sourdough bread to sop up the excess juices!