Poached Black Cod with Butter Beans and Brussels Sprouts

Ingredients

• 1 tbsp lemon zest

• 2 cloves garlic

• 2 6-oz black cod fillets

• 2 tbsp olive oil

• 1/4 diced red onion

• 15 Brussels sprouts, quartered and cored

• 2 cups chicken or vegetable broth

• 1 (15 oz) can butter beans

Directions

1. In a small bowl, make a gremolata by stirring together lemon zest and garlic.

2. Pat the fillets dry and season with salt and pepper and half of the gremolata.

3. Heat olive oil in a large skillet over medium-high heat. Add onion and saute for 1 minute. Add the Brussels sprouts, season with salt and pepper, and sautee until brussels sprouts turn bright green, about 2 minutes. Add the broth and bring to a simmer. Carefully ladle fillets into broth. Cover the skillet and cook until fish is cooked through and the sprouts are tender, about 10 minutes.

4. While fish poaches, heat beans in a microwave-safe bowl for about 1 minute. Lightly mash beans with the back of a fork and divide between deep plates or bowls. Serve fish over beans in a deep plate or bowl, and ladle in broth. Garnish with gremolata and season with salt and pepper. Serve immediately.

Adapted from https://www.dietassassinista.com/