Sautéed Cod Fillet with Cannellini Bean Salad

Recipe

16 INGREDIENTS • 9 STEPS • 20MINS

Sautéed Cod Fillet with Cannellini Bean Salad

4.5

2 ratings

This Sautéed Cod Fillet with Cannellini Bean Salad is rich, delicious, beautiful. Treat yourself to this amazing dish, and don't skimp on the butter!

Sautéed Cod Fillet with Cannellini Bean Salad

Save

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.

https://chefsopinion.org/

This Sautéed Cod Fillet with Cannellini Bean Salad is rich, delicious, beautiful. Treat yourself to this amazing dish, and don't skimp on the butter!

20MINS

Total Time

$6.07

Cost Per Serving

Ingredients

Servings

2

US / Metric

1 can
(15.5 oz)

Cannellini White Kidney Beans, drained, washed

1/2 cup

Assorted Color Bell Peppers, diced

1/4 cup

Scallion, sliced

1/2 cup

Extra-Virgin Olive Oil

1/2 tsp

Garlic Paste

to taste

Apple Cider Vinegar

to taste

Cayenne Pepper

to taste

2 lb

Cod Fillets

to taste

to taste

to taste

as needed

Extra-Virgin Olive Oil

1/2 cup

to taste

Italian Flat-Leaf Parsley, roughly chopped

to taste

Limes, sliced

Nutrition Per Serving

VIEW ALL

Calories

1446

Fat

106.7 g

Protein

68.5 g

Carbs

55.8 g

Sautéed Cod Fillet with Cannellini Bean Salad

Save

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.

https://chefsopinion.org/

Cooking InstructionsHide images

step 1

In a mixing bowl, combine Cannellini White Kidney Beans (1 can), Assorted Color Bell Peppers (1/2 cup), Scallion (1/4 cup), Extra-Virgin Olive Oil (1/2 cup), Garlic Paste (1/2 tsp), Apple Cider Vinegar (to taste), Cayenne Pepper (to taste), and Kosher Salt (to taste).

step 1 In a mixing bowl, combine Cannellini White Kidney Beans (1 can), Assorted Color Bell Peppers (1/2 cup), Scallion (1/4 cup), Extra-Virgin Olive Oil (1/2 cup), Garlic Paste (1/2 tsp), Apple Cider Vinegar (to taste), Cayenne Pepper (to taste), and Kosher Salt (to taste).

step 2

Cut Cod Fillets (2 lb) into two portions and remove the belly flap.

step 2 Cut Cod Fillets (2 lb) into two portions and remove the belly flap.

step 3

Season the fish with additional Kosher Salt (to taste), Sriracha (to taste), and Lime Juice (to taste). Dredge in Corn Starch (to taste).

step 3 Season the fish with additional Kosher Salt (to taste), Sriracha (to taste), and Lime Juice (to taste). Dredge in Corn Starch (to taste).

step 4

Saute in Extra-Virgin Olive Oil (as needed) until fish is at 160 degrees F (71 degrees C), internal temperature. Remove and keep warm.

step 4 Saute in Extra-Virgin Olive Oil (as needed) until fish is at 160 degrees F (71 degrees C), internal temperature. Remove and keep warm.

step 5

Discard the remaining oil from the pan, then add Butter (1/2 cup) to brown it over medium-low heat.

step 5 Discard the remaining oil from the pan, then add Butter (1/2 cup) to brown it over medium-low heat.

step 6

Plate half the bean salad.

step 6 Plate half the bean salad.

step 7

Add the fish.

step 7 Add the fish.

step 8

Top the fish with Limes (to taste), then garnish with Italian Flat-Leaf Parsley (to taste).

step 8 Top the fish with Limes (to taste), then garnish with Italian Flat-Leaf Parsley (to taste).

step 9

Once the butter has begun to brown, pour it over the dish. Serve immediately and enjoy!

step 9 Once the butter has begun to brown, pour it over the dish. Serve immediately and enjoy!

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