Baked Cod With Tomato And White Beans

Name: Baked Cod With Tomato And White Beans
Total time: 30 min
Yield: 4 servings
Ingredients: 4 6-oz fillets Cod fillets; 2 tbsp Olive oil; 1 28-oz can Canned diced tomatoes; 2 15-oz cans Canned cannellini beans; 2 cups Fresh spinach; 2 cloves Garlic, minced; 1 tsp Dried oregano; 1/4 tsp Red pepper flakes; to taste Salt and pepper; 1 Fresh lemon, for serving

Flaky cod fillets are baked in a rustic sauce of diced tomatoes, creamy cannellini beans, garlic, and herbs. This simple, elegant dish is packed with flavor and comes together with minimal effort.

Ingredients

4 6-oz fillets Cod fillets
2 tbsp Olive oil
1 28-oz can Canned diced tomatoes
2 15-oz cans Canned cannellini beans
2 cups Fresh spinach
2 cloves Garlic, minced
1 tsp Dried oregano
1/4 tsp Red pepper flakes
to taste Salt and pepper
1 Fresh lemon, for serving

Instructions

Preheat oven to 400°F. In a 9x13-inch baking dish, combine the undrained diced tomatoes, rinsed cannellini beans, olive oil, minced garlic, oregano, and red pepper flakes. Stir everything together and season with salt and pepper. Nestle the cod fillets into the tomato and bean mixture. Season the top of each fillet with a little more salt and pepper. Bake, uncovered, for 15-20 minutes, or until the cod is opaque and flakes easily with a fork. The internal temperature should reach 145°F. Carefully remove the dish from the oven. Stir the fresh spinach into the hot tomato and bean mixture until it wilts. Serve immediately with a squeeze of fresh lemon juice, or portion into containers for meal prep.

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