Baked cod with white beans and tomatoes
One dish, 38g of protein, and the beans do the starch.
35 min2 servings430 cal38g proteinLow GI
Ingredients
Makes 2 servings
- 2 cod fillets, about 6 oz each
- 1 can (15 oz) cannellini beans, rinsed
- 1 cup cherry tomatoes
- 3 cloves garlic, sliced
- 2 tbsp olive oil
- 10 black olives, pitted and torn
- 1 tsp dried oregano
- Zest and juice of half a lemon
Method
- 1Heat the oven to 400°F.
- 2Toss the beans, tomatoes, garlic, olives, oregano and 1 tbsp of the oil in a baking dish. Roast for 12 minutes.
- 3Nestle the cod into the beans, brush with the rest of the oil and season.
- 4Bake for 12 to 14 minutes, until the fish flakes. Finish with the lemon zest and juice.
Mediterraneandinnergluten freedairy freepescatarian
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