Pesto Fish and Beans
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Pesto Fish and Beans

This is a quick and healthy version of a classic combo: fish and beans. Here, we make it on a cookie sheet for quick cleanup, and the whole thing takes less than 30 minutes start to finish.

Yields: 4 Servings

WHAT YOU NEED:

• 1 jars (19 oz) Organic White Impulse Beans, including the liquid
• 4 6-8 oz white fish fillets, skinned and deboned (cod or halibut work well here)
• 1 6 oz jar pesto
• 1 c pitted green olives (Castelvetrano or another variety)
• 2 Tbsp olive oil
• 1 tsp garlic salt
• Salt and pepper, to taste

WHAT YOU DO:

What you do:

  1. Get out your cookie sheet: Preheat your oven to 400 degrees. Line a large cookie sheet with aluminum foil or parchment paper. Pat your four white fish fillets dry with paper towels. Place them on the cookie sheet and sprinkle them with 1 tsp garlic salt, salt and pepper to taste, and 2 Tbsp olive oil. Spoon about half of the pesto among the four fish fillets, spreading it across the fillets to cover them. Spoon the beans around the fish and sprinkle the olives on top. Spoon the remaining pesto on the beans and mix gently. 
  2. Cook it up: Put the cookie sheet in the oven for about 20 minutes (start checking the fish at 12 minutes, especially for thinner fillets), until the fillets are opaque and cooked through.
  3. Serve it up: Place one fillet on a plate with a large spoonful of beans and olives, top with additional olive oil and garlic salt, and serve with crusty bread.

Made with:

The Artist

White Beans
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