Provençal-Style Cod & Charred Lemon with Sautéed White Beans, Tomatoes & Peppers

Provençal-Style Cod & Charred Lemon

with Sautéed White Beans, Tomatoes & Peppers

30 MIN
myWW™
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

This delicious, sophisticated dish takes inspiration from the vibrant ingredients of southern France’s Provence region, like the punchy, briny duo of capers and niçoise olives served atop flaky cod fillets. It all comes together over a bed of white beans and vegetables cooked in the bright oil reserved from charring lemon in the pan.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
9 green SmartPoints®
4 blue SmartPoints®
4 purple SmartPoints®

See Plans
  • Nutrition
    PER SERVING
  • Calories
    430 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Provençal-Style Cod & Charred Lemon with Sautéed White Beans, Tomatoes & Peppers
Title
  • 2 Cod Fillets
  • 1 15.5 -Ounce Can Cannellini Beans
  • 1 Lemon
  • 4 oz Sweet Peppers
  • 4 oz Grape Tomatoes
  • 2 cloves Garlic
  • 1 bunch Thyme
  • 1 oz Pitted Niçoise Olives
  • 1 Tbsp Capers
  • ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the lemon crosswise; remove the seeds. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Drain and rinse the beans. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Combine in a bowl. Pick the thyme leaves off the stems. 

Char the lemon:
2 Char the lemon:

In a medium pan (nonstick, if you have one), heat 1 1/2 teaspoons of olive oil on medium-high until hot. Add the halved lemon, cut side down. Cook, without turning, 3 to 4 minutes, or until lightly charred. Leaving the oil in the pan, transfer to a plate.  

Cook the vegetables & beans:
3 Cook the vegetables & beans:

To the pan of reserved lemon oil, add the quartered peppers; season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the prepared bean mixture, half the thyme leaves, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan. 

Cook the fish:
4 Cook the fish:

Pat the fish dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 1 1/2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 2 to 3 minutes per side, or until lightly browned and cooked through.* Turn off the heat. 

* An instant-read thermometer should register 145°F.

Make the olive topping & serve your dish:
5 Make the olive topping & serve your dish:

Meanwhile, roughly chop the olives and capers. Combine in a bowl; add  1/2 teaspoon of olive oil and stir to combine. Serve the cooked vegetables and beans topped with the cooked fish and olive topping. Garnish with the remaining thyme leaves and 1/2 teaspoon of olive oil. Serve the charred lemon on the side. Enjoy!  

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the lemon crosswise; remove the seeds. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Drain and rinse the beans. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Combine in a bowl. Pick the thyme leaves off the stems. 

2 Char the lemon:

In a medium pan (nonstick, if you have one), heat 1 1/2 teaspoons of olive oil on medium-high until hot. Add the halved lemon, cut side down. Cook, without turning, 3 to 4 minutes, or until lightly charred. Leaving the oil in the pan, transfer to a plate.  

Char the lemon:
Cook the vegetables & beans:
3 Cook the vegetables & beans:

To the pan of reserved lemon oil, add the quartered peppers; season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the prepared bean mixture, half the thyme leaves, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan. 

4 Cook the fish:

Pat the fish dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 1 1/2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 2 to 3 minutes per side, or until lightly browned and cooked through.* Turn off the heat. 

* An instant-read thermometer should register 145°F.

Cook the fish:
Make the olive topping & serve your dish:
5 Make the olive topping & serve your dish:

Meanwhile, roughly chop the olives and capers. Combine in a bowl; add  1/2 teaspoon of olive oil and stir to combine. Serve the cooked vegetables and beans topped with the cooked fish and olive topping. Garnish with the remaining thyme leaves and 1/2 teaspoon of olive oil. Serve the charred lemon on the side. Enjoy!  

Browse Steps
1 of 5