White fish fillets are a sustainable and easy option for quick weeknight dinners. Inspired by this post by Mark Bittman on a bunch of different ways to cook white fish, I came up with this dish which includes two of my favorite foods... cannellini beans and arugula! This seriously came together really fast... my wine didn't even get a chance to chill!
Tarragon Cod on Arugula and Beans-2 small cod fillets-1 egg-1 cup all purpose flour-4 Tablespoons tarragon, chopped-zest from half a lemon-juice of 1 lemon-1/3 cup or so vegetable oil, for pan-frying-3 garlic cloves, chopped-1 shallot, chopped-4 cups arugula-1 can cannellini beans, drained and rinsed-saltScramble the egg with 1 Tablespoon of the tarragon and the lemon zest. Season the flour with salt. Lightly dredge the fish fillets in the flour, then dip into the egg. Heat vegetable oil in a skillet. Cook the fish in for 2-3 minutes per side. remove to a paper-towel-lined plate. Clean skillet. In olive oil, cook the garlic and shallot until translucent and just starting to brown. Add in arugula, the rest of the tarragon, and the beans. Toss in the lemon juice. Cook for about 2 minutes until arugula is wilted and everything is heated through. Serve the fish on top.
What is your favorite way to cook white fish fillets?
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1 comment:
Oh, I love all of these ingredients ... so perfect for Spring! Fabulous recipe, Stef!
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