1 15.5-ounce can butter, cannellini, or corona beans, rinsed
4 6-ounce pieces boneless, skinless cod
chopped fresh flat-leaf parsley and toast, for serving
Sat fat 2g
How to Make It
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.
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