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
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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®

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  • Nutrition
    PER SERVING
  • Calories
    430 Cals (est.)
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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!  

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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!  

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