Fennel-Crusted Cod with Sicilian Cannellini Beans & EggplantClick to See How-To Video!downloadEmail This Post

Fennel-Crusted Cod with Sicilian Cannellini Beans & Eggplant

Prep: 20 minutes
Cook: 15 minutes • Serves: 4

3tablespoons Colavita® Extra Virgin Olive Oil
1 small eggplant, cut into 1/2-inch cubes
1 can (15.5 ounces) reduced sodium cannellini beans, drained and rinsed
1 pint cherry tomatoes, halved
4garlic cloves, minced
1 medium fennel bulb, thinly sliced, plus fennel fronds for garnish
1 teaspoon Morton & Bassett® Italian Seasoning
1 teaspoon kosher salt
1-1/2 teaspoons Morton & Bassett® Fennel Seeds
1 teaspoon fresh thyme leaves plus additional sprigs for garnish (optional)
1/2teaspoon fresh ground black pepper
4cod fillets (about 1-1/2 pounds)

1.In large, high-sided skillet, heat 2 tablespoons oil over high heat; add eggplant and cook 8 minutes or until lightly charred, stirring occasionally. Add beans, tomatoes, garlic, fennel bulb, seasoning, 1/2 teaspoon salt and 1/2 cup water; cook 7 minutes or until slightly thickened, stirring occasionally. Makes about 5 cups.

2.In large nonstick skillet, toast fennel seeds over medium heat 2 minutes or until fragrant; transfer to small bowl. Stir in thyme, pepper and remaining 1/2 teaspoon salt; sprinkle over top of cod.

3.In same nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat. Add cod, seasoned side down; cook 4 minutes or until fish turns opaque throughout and internal temperature reaches 145°, turning once.

4.Serve cod over eggplant mixture garnished with fennel fronds and thyme sprigs, if desired.

Approximate nutritional values per serving (1 fillet, 1-1/4 cups eggplant mixture): 

379 Calories, 12g Fat (2g Saturated), 65mg Cholesterol,
925mg Sodium, 35g Carbohydrates, 11g Fiber, 36g Protein