Beans are taking over! In the midst of social distancing, this pantry staple is finding its way into our dinners week after week. I don’t normally give beans a regular chance, but tonight they were calling my name. No, you don’t need to mess with fresh beans. Canned beans are equally as lovely. Just remember to give them a good rinse. A light fish over brothy beans…it’s the perfect combo.
For the Tilapia
2 fresh tilapia fillets
Juice and zest from half a lemon
2 cloves of garlic, minced
4 tablespoons of butter melted
Salt and pepper
For the Beans
1 can white beans, rinsed
1 can diced tomatoes
1 medium fresh tomato, chopped
1 medium shallot, chopped
4 cloves of garlic, chopped
2 cups chopped kale
1 tablespoon white cooking wine
1 teaspoon smoked paprika
2 tablespoons butter
Salt and pepper
Preheat the oven to 400℉.
Place 2 tablespoons of butter and a splash of olive oil in a pan. Add in shallot and garlic and saute until soft, (1-2 minutes).
Deglaze the pan with white wine. Add in fresh and canned tomatoes. Continue to saute until soft (about 5 minutes). Add in smoked paprika.
Rinse beans and add to the pan, continuing to let beans simmer.
While beans simmer, combine melted butter, lemon juice, lemon zest, and garlic. Place tilapia on a sheet pan and sprinkle the fish with salt and pepper. Brush lemon butter over the fish and bake in the oven for 15-20 minutes until flaky.
While fish bakes, add chopped kale. Continue to let beans simmer until fish bakes, add more salt and pepper to your beans.
Plate the beans in a shallow bowl with fish on top. Garnish with parmesan cheese (optional). Enjoy!
Food by Blake 