Baked Cod With Butter Beans & Tomatoes
Created by Kchurchill5 on January 15, 2016
- Servings: 4
- Prep Time: 5m
- Cook Time: 20-30m
- Recipe #22537
Ingredients
- 4 (24 ounces) cod fish fillets (halibut would also work; you want a thick white fish, 4 fillets, 6 ounce each)
- 15 to 21 ounces lima beans (1 to 1 1/2 cans, 15 ounce, drained and rinsed, butter beans)
- 8 cups baby spinach leaves, tough stems removed and lightly packed
- 1/2 to 3/4 pound grape tomatoes (or cherry tomatoes, approximately 24 grape tomatoes or 16-18 cherry tomatoes - just shy of 1 pt)
- 1 medium yellow onion, cut in half and thin sliced
- 2 garlic cloves, minced
- 1 lemon (1/2 lemon, the other half is used as a garnish)
- 1 teaspoon dijon mustard
- 1/3 cup dry white wine
- 2/3 cup vegetable broth (chicken broth can be substituted)
- 1/4 cup fresh parsley, chopped
- 1 teaspoon paprika (smoked paprika, smoked vs regular paprika makes a difference, but not necessary)
- 1 teaspoon kosher salt, to taste
- 1/2 teaspoon pepper, to taste
- 3 tablespoons olive oil
- Garnish
- 2 tablespoons fresh basil, chopped
- 1/2 lemon (cut in to 4 wedges)
How to Make
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Step 1: Pan Note ... The first thing is to use the right size pan. Choose an oven proof baking dish, where the fillets will be able to set on the bed of - spinach, tomatoes, and beans, without being overcrowded. I used a 10x12 casserole dish; but, it is best not to use a DEEP sided dish. The sides on my dish were 1 1/2-2" high.
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Step 2: Fish ... First, remove the fish from the refrigerator; and, season with half of the salt and pepper on both sides. You never want to cook with cold fish; so, let it set on the counter to take the chill off.
How to Make
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Step 3: Base ... Add the white wine, broth, 2 tablespoons olive oil, dijon mustard, garlic, and the remaining salt and pepper to a small bowl or measuring cup. Then, whisk to combine until the sauce begins to thicken - or emulsify (almost like a creamy vinaigrette).
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Step 4: Next, add the beans, spinach, cherry tomatoes, and half of the parsley, to a lightly seasoned casserole dish (using a non-stick spray). Then, pour the wine sauce over the top; and toss until everything is coated.
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Step 5: Note: I like to use 1 1/2 cans of beans; but, the original recipe only called for 1 can. That is just a personal taste. Use as many as you like. Also note ... I like to add approximately 24 grape tomatoes; but, grape tomatoes are smaller than cherry tomatoes - so, you have to adjust. Just use as many as you like. One (1) pt or 3/4 lb, contains around 30 grape tomatoes; and 16-18 cherry tomatoes. But, there is no right or wrong; so, add as many as you want.
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Step 6: Fish ... Add the fish on top of the spinach, beans, and tomato mix; leaving a little room between each fillet. You don't want to over crowd them. Then, drizzle the remaining olive oil, and squeeze half the lemon over each fillet; and, season season with paprika.
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Step 7: Bake ... On the middle shelf, in a preheated 400 degree oven, for 20-30 minutes. The fish should be flaky, tomatoes soft; and, the spinach wilted. Halibut, being a bit thinner, may take only 20 minutes; where, Cod may take a full 30 minutes. One time, my fish was so thick ... it took 35 minutes; so, it is a guideline - just check on it. The fish should be opaque, firm, and should be very flaky if testing with a fork.
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Step 8: Finish and Serve ... I just serve it right out of the dish, family style. Garnish with the remaining parsley, basil; and, the other half of lemon cut into 4 wedges. Done! Fruit or crusty bread (for the bread lovers), is the perfect side dish.