Author Notes
It's easy for me to get into a rotisserie chicken rut on weeknights, but fish is just as fast and easy. This one-pan dish takes about 20 minutes start to finish. It's healthy, beautiful and delicious. It's pretty much everything I want, and need, from a weeknight meal. —Summer Miller
Ingredients
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1 pound
cod, trimmed into about 5 oz. sections
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salt and pepper
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1 - 6 ounces
jar artichokes marinating in oil
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1/2
yellow onion, chopped
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4
large garlic cloves
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2 teaspoons
dried oregano
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1 - 14 ounces
can of diced tomatoes with juice
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1 - 15 ounces
can of great northern beans
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1/3 cup
Kalmata olives, rough chopped
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2 teaspoons
capers
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3
strips lemon rind, cut into slivers
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1/4
wedge of lemon
Directions
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Sprinkle both sides of the cod portions with salt and pepper. Take 2 tablespoons of oil from the jar of artichokes and heat in a deep skillet over medium heat.
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Add the onion and cook until softened. Add the garlic and oregano cook for about 1 minute more. Add the tomatoes with their juice. Rough chop the artichokes and add to the pan along with the remaining oil from the jar. Give it a stir. Bring to a simmer. Add the Cod. Cook for about 5-7 minutes depending on how thick your cod is, but really until the fish flakes. Rinse and drain beans. Add to pan along with capers, Kalmata olives. Add the juice from a wedge of lemon. Garnish with slivered lemon zest. It should be brothy and delicious. Serve.
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