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)
Preparation
Thaw fish if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish. Sprinkle fish with 1/4 teaspoon salt and the pepper; drizzle with 1 tablespoon of the lemon juice. Set aside.
Heat a nonstick or well-seasoned grill pan or skillet over medium heat until hot. Meanwhile, cut tomatoes in half lengthwise. Brush tomatoes lightly with 1 teaspoon oil. Add tomato halves, cut sides down, to grill pan or skillet. Cook for 6 to 8 minutes or until tomatoes are very tender, turning once. Remove tomatoes from pan; set aside to cool slightly.
Place fish fillets on grill pan. Cook for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, turning once halfway through cooking.
Coarsely chop grilled tomatoes. In a medium bowl gently toss together tomatoes, the remaining 2 tablespoons lemon juice, the beans, the remaining 3 teaspoons oil, the garlic, the snipped rosemary, and 1/4 teaspoon salt. Divide bean mixture among four dinner plates. Place fish on bean mixture. Serve with lemon wedges. If desired, garnish with fresh rosemary sprigs.
