St. Peter's Fish with White Beans and Baby Spinach

fish dinner

St. Peter's Fish with White Beans and Baby Spinach
St. Peter's Fish with White Beans and Baby Spinach

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    pound fresh small white beans

  • 4

    fillets St. Peter's fish or tilapia

  • Salt and pepper to taste

  • Olive oil

  • All-purpose flour

  • 4

    cloves garlic, chopped

  • 1/2

    stick salted butter

  • 1/4

    cup white wine

  • 1/2

    cup chicken stock

  • Juice of 2 lemons

  • 8

    ounces fresh baby spinach

  • 1/4

    cup chopped parsley

  • Lemon wedges

Directions

1. Soak beans for 4 to 6 hours in cold water. Drain. In a lagre pot, cover beans with heavily salted cold water. Bring to a boil. Cover and simmer for 1 1/2 to 2 hours until tender. Set aside. 2. Season fillets on both sides with salt and pepper. Coat bottom of a large skillet with olive oil, and heat. Lightly dust the fish with flour, and pan-fry for 1 minute on each side. Remove fish. 3. In the same skillet, brown garlic in butter. Add wine and chicken stock and bring to a boil. Add lemon juice and beans. Preheat oven to 425 degrees. 4. Place fillets in a baking dish. Top with bean mixture and bake, uncovered, for 10 to 12 minutes. While fish is baking, blanch spinach. Season with salt and pepper. 5. Place spinach on serving platter. Top with fish fillets and beans. Garnish with parsley and lemon wedges.

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