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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
pound cod, trimmed into about 5 oz. sections
salt and pepper
1 - 6
ounces jar artichokes marinating in oil
yellow onion, chopped
large garlic cloves
teaspoons dried oregano
1 - 14
ounces can of diced tomatoes with juice
1 - 15
ounces can of great northern beans
cup Kalmata olives, rough chopped
strips lemon rind, cut into slivers
wedge of lemon
- 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.
- 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.
- This recipe was entered in the contest for Your Best Recipe with Beans