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.

Barbara Seelig Brown
Recipe by Cooking Light October 2007

Gallery

Credit: Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

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

Ingredient Checklist

Directions

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.

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Source

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.
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