Pan-Roasted Cod Fillets with Sicilian Cannellini Beans & Eggplant
Prep: 15 minutes
Cook/Roast: 15 minutes • Serves: 4
4 cod fillets (about 1-1/4 pounds)
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
3 tablespoons olive oil
2 cups chopped eggplant
1 cup grape tomatoes
1 garlic clove, minced
1/4 cup drained and rinsed cannellini beans
1/2 teaspoon chopped fresh oregano
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh sage
1. Preheat oven to 425°. Place flour in wide, shallow dish. Sprinkle both sides of cod with 1/4 teaspoon salt and pepper; dredge both sides in flour.
2. In large oven-safe skillet, heat 2 tablespoons oil over medium-high heat. Add cod; cook 4 minutes or until lightly browned, turning once. Transfer cod to paper towel-lined plate.
3. In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Add eggplant; cook 2 minutes, stirring occasionally. Add tomatoes; cook 2 minutes, stirring occasionally. Add garlic, beans, oregano, rosemary, sage and remaining 1/4 teaspoon salt; cook 1 minute, stirring occasionally. Makes about 3 cups.
4. Remove skillet from heat; place cod on top of vegetables. Transfer skillet to oven; roast 5 minutes or until internal temperature of cod reaches 145° and vegetables are tender-crisp.
Approximate nutritional values per serving (1 cod fillet, 3/4 cup eggplant mixture):
275 Calories, 11g Fat (2g Saturated), 54mg Cholesterol,
451mg Sodium, 18g Carbohydrates, 4g Fiber, 27g Protein