Portuguese style fish is a simple dish featuring a braise of white beans and tomatoes seasoned with garlic, onion and smoky paprika. Fans of cod and other firm white fish will appreciate this meal.
It’s potluck week at I Heart Cooking Clubs. I’ve chosen to adapt Dorie Greenspan’s Portuguese Style Cod and Beans in Papillote to make a simple, weeknight meal comprised of pantry and freezer ingredients.
The original recipe can be found in Everyday Dorie. She uses cod for her meal. I chose whiting, another deep water white fish. Rather than create individual packets, I arranged my fish filets on top of the beans and tomatoes so they would steam and braise.
I admit the packets are a lot more dramatic, but there’s plenty to be said about weeknight simplicity. I thawed the fish in the fridge overnight and then opened a couple cans and mixed them together with the seasonings.
The flavor of this dish is indeed evocative of Iberian flavors… onion, garlic, pimentón and herbs. The addition of jammy cooked lemon and a little acid from a nice vinegar just pulls it all together.
I could eat the beans and tomatoes all by themselves but the fish makes it a delicious meal.
Ingredients
- 1 can diced tomatoes with garlic and onion
- 1 can white beans (like cannelini), rinsed and drained
- 2 tbsp chopped garlic
- 1 medium onion, diced OR several scallions, chopped about ½ cup
- 2 teaspoons balsamic vinegar
- ¼ cup extra virgin olive oil
- salt, pepper, smokey paprika to taste
- fresh thyme to taste
- 4 portions firm white fish, thawed
- 2 whole lemons, sliced
Instructions
- Preheat the oven to 425°F/220°C. Choose a casserole dish large enough to hold the beans, tomatoes and fish.
- Season the fish to taste with salt, pepper and smoky paprika
- In a large bowl combine the diced tomatoes and beans. Stir in the olive oil, balsamic vinegar and other seasonings (to taste)
- Transfer to the casserole dish and spread in an even layer. Scatter some thyme over top. Arrange the fish filets over the bean mixture and place lemon slices on top.
- Cover the casserole with foil and cook until the fish is cooked properly (145°F/63°C internal temperature and flaky). Start checking after 12 to 15 minutes cooking time. The beans should be warmed through as well.
- Depending on the type of fish and thickness of the filets, you may find it necessary to remove the fish and return the beans to the oven for 10 more minutes or so.
Notes
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This is exactly the type of dish I love, a handful of ingredients that come together to make something so lovely. I love that the beans make this satisfying, yet light, and all the flavors pull together. I’m with you on the individual parcels, but I would be compelled to do the same and place them in a baking dish. Looks wonderful!