White fish with tuscan beans

Yield: 4 Servings

Measure Ingredient
1 tablespoon Olive oil
1 \N Clove garlic, minced
1 can (15-oz) Italian stewed tomatoes, undrained
1 can (15-oz) white beans, rinsed and drained
1 tablespoon Fresh sage leaves, slivered
\N \N Freshly ground black pepper, to taste
2 tablespoons Lemon juice
1 tablespoon Olive oil
1 tablespoon Fresh sage leaves, slivered
\N \N Salt and freshly ground black pepper, to taste
1 pounds Fish, * see note



*Use any meaty white or light fish, such as white sturgeon, halibut, or swordfish

1. To prepare the beans: In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Put the garlic into the oil and saut‚ 1 minute. Stir in the undrained tomatoes, white beans, sage and a few grinds black pepper.

Simmer gently 10 minutes, stirring often. Keep warm.

2. To prepare the fish: In a small jar, combine the lemon juice, olive oil, sage, salt and pepper. Close jar and shake to blend.

3. Place the fish on a rack in a foil-lined baking pan. Poke a few holes in the fish with a skewer and spoon on about half of the lemon mixture. Bake in a preheated 450-degree oven 12 minutes per inch of thickness, or until just cooked through. (Overcooking a meaty white fish will cause it to toughen.)

4. Spoon a couple tablespoons of the cooking liquid that has been given off by the fish into the beans. Remove the skin and bones from the fish and cut into large chunks.

5. Spoon the beans onto serving plates and top with chunks of the fish.

Drizzle the remaining lemon mixture over the fish.

Adapted from "Better Homes and Gardens Low-Fat & Luscious Italian." MC formatted 3/27/97 by MsRooby@...

Recipe by: Seattle Times 3/19/97 Posted to MC-Recipe Digest V1 #544 by Rooby <MsRooby@...> on Mar 27, 1997

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