RECIPE
16 INGREDIENTS9 STEPS20MIN

Sautéed Cod Fillet with Cannellini Bean Salad

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

20MIN

Total Cooking Time

16

Ingredients
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
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Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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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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Directions

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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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