Fennel-Crusted Cod with Sicilian Cannellini Beans & Eggplant
Recipe by: Roche Bros
Servings
4
Prep time
20 minutes
Cook time
15 minutes
Calories
379 kcal
Ingredients
Directions
- In large, high-sided skillet, heat 2 tablespoons oil over high heat; add eggplant and cook 8 minutes or until lightly charred, stirring occasionally. Add beans, tomatoes, garlic, fennel bulb, seasoning, 1/2 teaspoon salt and 1/2 cup water; cook 7 minutes or until slightly thickened, stirring occasionally. Makes about 5 cups.
- In large nonstick skillet, toast fennel seeds over medium heat 2 minutes or until fragrant; transfer to small bowl. Stir in thyme, pepper and remaining 1/2 teaspoon salt; sprinkle over top of cod.
- In same nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat. Add cod, seasoned side down; cook 4 minutes or until fish turns opaque throughout and internal temperature reaches 145°, turning once.
- Serve cod over eggplant mixture garnished with fennel fronds and thyme sprigs, if desired.
Nutritional Facts
- Calories: 379
- Total Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 65mg
- Sodium: 925mg
- Total Carbohydrates: 35g
- Fiber: 11g
- Protein: 36g