Skinny Fish with Tomato and Cannellini Relish
Ingredients
- 1 pound fresh or frozen skinless fish fillets (cod, flounder, catfish, or trout)
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 3 tablespoons lemon juice
- 4 medium plum tomatoes
- 4 teaspoons olive oil
- 1 (19-ounce) can cannellini beans (white kidney beans), rinsed and drained
- 1 clove garlic, minced
- 1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- Lemon wedges
- Fresh rosemary sprigs (optional)
Instructions
Skinny Fish with Tomato and Cannellini Relish serves 4 original recipe by Betty Crocker.
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