Monday, April 7, 2014
This is a simple tasty dish with Italian flair, that's my twist on a Bush's Beans recipe.
The mild flaky fish, tomatoes and beans, plus seasonings, and a splash of red wine vinegar, makes for a delicious meal that's nutritious also.
There is no bean that is actually a "white bean." Use your choice of beans, such as navy beans, cannelloni beans, pea beans, or Great Northern beans, which are smaller than navy beans, with similar taste and texture.
And, don't forget the thick slice of crusty bread for sopping up the juices!
Orange Roughy, Italian-style
1 tablespoon olive oil
1/2 cup green onions, sliced
3 cloves garlic, minced
1 pound orange roughy fillets
Salt and seasoned pepper, to taste
1 tablespoon paprika
1 (14-ounce) can diced tomatoes
1 (15-ounce) can cannelloni beans (or any white bean), drained and rinsed
2 tablespoons red wine vinegar
1 teaspoon dried basil
Preheat oven to 350 degrees.
Heat oil in skillet over medium heat.
Add onions and garlic, cook until softened, stirring occasionally.
Meanwhile, season fish with salt and pepper and paprika.
Place in a baking dish.
Bake until fish flakes easily with a fork, about 15-20 minutes.
Add tomatoes to the skillet mixture and cook for 4 minutes.
Stir in beans, vinegar and basil.
Bring to a boil, simmer for 1 minute.
Plate fish and serve with bean mixture.