Rating: 4 stars
12 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

Beans absorb some of the delicious broth. For a special dinner, serve in shallow rimmed bowls and top each serving with a fresh rosemary sprig.

Recipe by Cooking Light October 2007


Credit: Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

35 mins
35 mins
4 servings (serving size: 1 fillet and about 3/4 cup bean mixture)


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in tomato, broth, wine, and beans; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; stir in rosemary. Serve immediately.



Stress Free Cooking

Nutrition Facts

299 calories; calories from fat 24%; fat 7.9g; saturated fat 1.1g; mono fat 3.8g; poly fat 2g; protein 39.8g; carbohydrates 14.9g; fiber 4g; cholesterol 54mg; iron 3.2mg; sodium 535mg; calcium 117mg.