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!
Total Time
20min
4.5
2 Ratings
Author: Chef's Opinion
Servings:
2
Ingredients
•
1
can
(15.5 oz)
Cannellini White Kidney Beans
, drained, washed
•
1/2
cup
Assorted Color Bell Peppers
, diced
•
4
Tbsp
Scallions
, sliced
•
1/2
cup
Extra-Virgin Olive Oil
•
1/2
tsp
Garlic Paste
•
to taste
Apple Cider Vinegar
•
to taste
Cayenne Pepper
•
to taste
Kosher Salt
•
2
lb
Cod Fillets
•
to taste
Sriracha
•
to taste
Lime Juice
•
to taste
Corn Starch
•
as needed
Extra-Virgin Olive Oil
•
1/2
cup
Butter
•
to taste
Italian Flat-Leaf Parsley
, roughly chopped
•
to taste
Limes
, sliced
Cooking Instructions
1.
In a mixing bowl, combine Cannellini White Kidney Beans (1 can), Assorted Color Bell Peppers (1/2 cup), Scallions (4 Tbsp), 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).
2.
Cut Cod Fillets (2 lb) into two portions and remove the belly flap.
3.
Season the fish with additional Kosher Salt (to taste), Sriracha (to taste), and Lime Juice (to taste). Dredge in Corn Starch (to taste).
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.
5.
Discard the remaining oil from the pan, then add Butter (1/2 cup) to brown it over medium-low heat.
6.
Plate half the bean salad.
7.
Add the fish.
8.
Top the fish with Limes (to taste), then garnish with Italian Flat-Leaf Parsley (to taste).
9.
Once the butter has begun to brown, pour it over the dish. Serve immediately and enjoy!
Nutrition Per Serving
CALORIES
1446
FAT
106.7 g
PROTEIN
68.5 g
CARBS
55.8 g
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