Portuguese Style Fish
Servings: 4 servings
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
Stovetop version: Warm the bean and tomato mixture in a large skillet. Add the fish filets, thyme and lemon and cover the skillet with a lid. Cook until the fish is flaky and reaches an internal temperature of 145°F/63°C and flakes easily. See this recipe for cod and leeks for more info on this method.