Baked Fish with Tomatoes, Beans and Olives

Diced tomatoes seasoned with lemon and herbs add an elegant French flair to this dinner of navy beans, olives and white fish.

Serves

4
Prep Time
15 min.
Cook Time
30 min.

Diced tomatoes seasoned with lemon and herbs add an elegant French flair to this dinner of navy beans, olives and white fish.

Ingredients

2 lemons

⅓ cup chopped fresh parsley, plus more for garnish

2 Tbsps. olive oil

1 tsp. Herbes de Provence

4 (6oz.each) firm white fish fillets, 1 inch thick, such as halibut or cod

1 can (14.5oz.) Del Monte® Diced Tomatoes with Basil, Garlic & Oregano

2 Tbsps. tomato paste

2 medium onions, sliced in 1/4-inch rounds

1 can (14.5oz.) Del Monte® Cut Green Beans, drained

¾ cup navy beans [or or cannellini beans], rinsed and drained

12 pitted kalamata olives, coarsely chopped

12 kalamata olives

Directions
  1. Preheat oven to 375°F.
  2. Cut one lemon into 8 slices and set aside. Grate 2 tsp. zest from remaining lemon and place in a gallon resealable plastic bag. Add juice of lemon to bag with parsley, oil, herbs and fish. Seal bag and gently toss back and forth until fillets are coated evenly. Refrigerate until needed, but no longer than 30 minutes.
  3. Whisk together diced tomatoes and tomato paste in a medium bowl. Spray a 13 x 9-inch glass baking dish with cooking spray. Separate onion rings and line bottom of pan with onion. Spoon tomato mixture over onion. Cover with foil and bake 15 minutes or until tender crisp.
  4. Remove foil, stir in green beans and navy beans. Remove fish from marinade, discarding marinade, and place fillets on top of the bean mixture. Lay lemon slices over fish fillets and sprinkle olives over the top. Bake uncovered about 12 to 15 minutes or until fish flakes easily with a fork. Sprinkle with parsley.


NOTE: If Herbes de Provence are not available, substitute 1/4 tsp. dried rosemary, 1/2 tsp. dried thyme, 1/4 tsp. dried basil and 1/8 tsp. dried fennel seed.

Related Main Dish