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One-Pan Cod & Stewed White Beans
with Garlic Toast
40 min 5 SmartPoints®Wellness at Blue Apron
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2 Servings
- Est. 490 Cals/serving
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Gremolata—a favorite Italian condiment that highlights fresh parsley and lemon zest—is perfect for brightening up these flaky cod fillets, which we’re shallow-poaching in our rustic tomato-stewed white beans and zucchini. To soak up all of the deliciously vibrant flavors, we’re serving it with a side of crispy, garlic-rubbed toast.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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ingredients
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step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Halve the baguette. Peel 2 cloves of garlic; keeping 1 clove whole, roughly chop the remaining clove. Halve the zucchini lengthwise, then thinly slice crosswise. Place the tomatoes in a bowl; gently break apart with your hands. Drain and rinse the beans. Zest the lemon to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the yellow rind of the lemon, avoiding the white pith; mince the rind). Quarter and deseed the lemon. Finely chop the parsley leaves and stems.
2
Make the garlic toast:
In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the halved baguette, cut side down. Cook 3 to 4 minutes, or until browned. Flip and cook 2 to 3 minutes, or until lightly browned. Transfer to a cutting board. Carefully rub the cut sides with the whole garlic clove, then discard the clove. Season with salt and pepper. Halve crosswise and wrap in foil to keep warm. Wipe out the pan.
3
Cook the vegetables & make the broth:
In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and capers; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomatoes (carefully, as the liquid may splatter), beans, and demi-glace; season with salt and pepper. Stir to combine.
4
Cook the fish:
While the vegetables cook, pat the fish dry with paper towels; season with salt and pepper on both sides. Carefully place the seasoned fish on top of the cooked vegetables and broth. Loosely cover the pan with foil and cook, without stirring, 6 to 9 minutes, or until the fish is opaque and cooked through. Turn off the heat; top with the juice of 2 lemon wedges.
5
Make the gremolata & serve your dish:
While the fish cooks, in a bowl, combine the chopped parsley, lemon zest, the juice of the remaining lemon wedges, and 1 teaspoon of olive oil. Taste, then season with salt and pepper if desired. Serve the cooked fish, vegetables, and broth with the garlic toast on the side. Top the fish with the gremolata. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Halve the baguette. Peel 2 cloves of garlic; keeping 1 clove whole, roughly chop the remaining clove. Halve the zucchini lengthwise, then thinly slice crosswise. Place the tomatoes in a bowl; gently break apart with your hands. Drain and rinse the beans. Zest the lemon to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the yellow rind of the lemon, avoiding the white pith; mince the rind). Quarter and deseed the lemon. Finely chop the parsley leaves and stems.
2
Make the garlic toast:
In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the halved baguette, cut side down. Cook 3 to 4 minutes, or until browned. Flip and cook 2 to 3 minutes, or until lightly browned. Transfer to a cutting board. Carefully rub the cut sides with the whole garlic clove, then discard the clove. Season with salt and pepper. Halve crosswise and wrap in foil to keep warm. Wipe out the pan.
3
Cook the vegetables & make the broth:
In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and capers; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomatoes (carefully, as the liquid may splatter), beans, and demi-glace; season with salt and pepper. Stir to combine.
4
Cook the fish:
While the vegetables cook, pat the fish dry with paper towels; season with salt and pepper on both sides. Carefully place the seasoned fish on top of the cooked vegetables and broth. Loosely cover the pan with foil and cook, without stirring, 6 to 9 minutes, or until the fish is opaque and cooked through. Turn off the heat; top with the juice of 2 lemon wedges.
5
Make the gremolata & serve your dish:
While the fish cooks, in a bowl, combine the chopped parsley, lemon zest, the juice of the remaining lemon wedges, and 1 teaspoon of olive oil. Taste, then season with salt and pepper if desired. Serve the cooked fish, vegetables, and broth with the garlic toast on the side. Top the fish with the gremolata. Enjoy!
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