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RECIPE
16 INGREDIENTS9 STEPS20min

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 Recipe | SideChef
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!
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/
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Fulfilled by
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/
20min
Total Time
$6.05
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
1 can
Cannellini White Kidney Beans , drained, washed
1/2 cup
Assorted Color Bell Peppers , diced
1/4 cup
Scallions , sliced
1/2 cup
Extra-Virgin Olive Oil
1/2 tsp
Garlic Paste
to taste
Cayenne Pepper
to taste
2 lb
Cod Fillets
to taste
to taste
to taste
to taste
Extra-Virgin Olive Oil
1/2 cup
to taste
Italian Flat-Leaf Parsley , roughly chopped
to taste
Limes , sliced
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Nutrition Per Serving

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CALORIES
1437
FAT
106.7 g
PROTEIN
68.0 g
CARBS
54.1 g

Cooking Instructions

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Step 1
In a mixing bowl, combine Cannellini White Kidney Beans (1 can) , Assorted Color Bell Peppers (1/2 cup) , Scallions (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 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 (to taste) 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 6
Plate half the bean salad.
Step 7
Add the fish.
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!
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Nutrition Per Serving
Calories
1437
% Daily Value*
Fat
106.7 g
137%
Saturated Fat
38.2 g
191%
Trans Fat
0.0 g
--
Cholesterol
351.3 mg
117%
Carbohydrates
54.1 g
20%
Fiber
13.8 g
49%
Sugars
1.2 g
--
Protein
68.0 g
136%
Sodium
1387.5 mg
60%
Vitamin D
--
--
Calcium
83.0 mg
6%
Iron
11.9 mg
66%
Potassium
29.0 mg
1%
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