Poached Cod With Tomatoes, White Beans, and Toast

cod-tomato-beans-toast
Photo by Charles Masters
Poached Cod With Tomatoes, White Beans, and Toast 3.3 22 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 311 calories
    • Fat 12 g
    • Sat Fat 2 g
    • Cholesterol 65 mg
    • Sodium 538 mg
    • Protein 32 g
    • Carbohydrate 20 g
    • Sugar 8 g
    • Fiber 6 g
    • Iron 2 mg
    • Calcium 68 mg

Heat the oil in a large skillet over medium heat. Add the bell pepper and onion. Cook, stirring occasionally, until soft, 8 to 10 minutes. Add the squash, tomatoes, ¾ teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring occasionally, until the tomatoes have broken down and the sauce is thickened, 10 to 12 minutes.

Add the beans and stir to combine. Place the cod on top of the liquid. Cover and simmer until the cod is opaque throughout, 7 to 9 minutes.

Top the cod and sauce with the parsley. Serve with the toast.

Ingredients

  1. Check 3 tablespoons olive oil
  2. Check 1 red bell pepper, chopped
  3. Check 1 medium onion, chopped
  4. Check 1 large yellow squash, chopped
  5. Check 1 1/4 pounds ripe tomatoes (about 4 large), cut into bite-size pieces
  6. Check kosher salt and black pepper
  7. Check 1 15.5-ounce can butter, cannellini, or corona beans, rinsed
  8. Check 4 6-ounce pieces boneless, skinless cod
  9. Check chopped fresh flat-leaf parsley and toast, for serving

Directions

  1. Heat the oil in a large skillet over medium heat. Add the bell pepper and onion. Cook, stirring occasionally, until soft, 8 to 10 minutes. Add the squash, tomatoes, ¾ teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring occasionally, until the tomatoes have broken down and the sauce is thickened, 10 to 12 minutes.
  2. Add the beans and stir to combine. Place the cod on top of the liquid. Cover and simmer until the cod is opaque throughout, 7 to 9 minutes.
  3. Top the cod and sauce with the parsley. Serve with the toast.