top of page

Cannellini Bean Cod

Fish is a great dish to make when it is hot out and you want something light…especially when the summer has been a complete hot box situation. I love cod because it has very light flavor and can mold to whatever ingredients you put with it. It is also a fish that most people that "don't like fish" can eat because it isn't very "fishy". It's a great fish create when weaning someone into the amazing world of seafood!

Also...are you a lazy cook or someone that doesn't want to slave on the stove for hours? This dish only takes around 10 minutes to cook once you prep the ingredients. So, not only is it light, healthy, it is also fast and easy! ENJOY!!


Serves 3


1.3 lbs of Cod Fish (cut into filets)

2 tbsp Canola Oil

1 Large Vidalia Onion - small chopped (1 cup chopped)

4 Garlic Cloves - minced (2 tbsp minced)

4 Medium On-The-Vine Tomatoes - chopped (4 cups chopped)

2 tbsp Cento Brand Sweet Pepper Strips - diced

1 - 14 oz Can Cannellini Beans - drained and rinsed

The Juice of 1 Lemon (2 tbsp juice)

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp Dried Italian Seasoning

1 tsp Lemon Pepper

10 Medium Sized Basil Leaves - roughly torn

Salt & Pepper - for seasoning at the end


1) Heat the canola oil in a large cast iron pan on medium high heat. Once hot, add the onions and sauté until lightly browned (3-4 min).

2) Then, add the garlic, stir constantly for 30 seconds, and then add the cento peppers and tomatoes. Carefully place the filets in the pan amongst the tomatoes skin side down. Then, add the beans, the seasonings and squeeze the lemon over the whole mixture.

3) Turn to medium heat and cook 7-8 min or until the fish starts flaking and is no longer translucent. Add the torn basil, season with salt and pepper and serve immediately.

32 views0 comments

Recent Posts

See All


bottom of page