Fish and beans from one pan
Do you want to eat quickly and healthily, enjoy it and get as few dishes dirty as possible while preparing the meal? Then you've discovered the perfect recipe! A light white fish with beans, spinach and tomatoes from one pan meets all the requirements perfectly!
Ingredients · Servings For 4 people
- 4 fillets of white fish
- 2 tbsp olive oil
- 1 leek
- 2 tbsp pine nuts
- 1 sprig rosemary
- 2 cloves garlic
- 1 PL capers
- 200 g cherry tomatoes
- 400 g cannellini beans
- 100 g baby spinach
- 2 tbsp lemon juice
Method · 30 min
- Season the fish with salt and pepper. Heat 1 tablespoon of the oil in a large, deep, nonstick frying pan over medium-high heat. Fry the fish for 2-3 minutes on each side, or until golden brown and cooked through. Transfer to a plate and keep warm.
- Pour the remaining oil into the pan. Fry the leek for 1-2 minutes or until just softened. Add the pine nuts and fry for 1 minute or until lightly golden. Add the rosemary, garlic, capers and tomatoes and fry for 3-4 minutes, stirring frequently, or until the tomatoes start to shrink.
- Add beans and spinach to taste and fry, stirring constantly, until the leaves are wilted. Season with lemon juice and season with salt and pepper. Return the fish to the pan and heat through. Serve sprinkled with parsley and lemon wedges. You can garnish with rosemary.