Salsa Cod with White Beans

 

1

(16-oz.) jar Old El Paso® Thick 'n Chunky salsa

2

(15-oz.) cans great northern beans, drained, rinsed

1

small green or red bell pepper, cut into thin strips

1

lb. cod, red snapper or skinless halibut fillets, cut into 4 pieces

1/4

cup sliced green onions

1/3

cup finely chopped fresh flat-leaf or curly parsley

1

tablespoon grated lime or orange peel

3

garlic cloves, finely chopped

• 1 Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Reserve 1/2 cup salsa for top. In sprayed baking dish, combine beans, bell pepper and remaining salsa; mix well.
• 2 Arrange fish over bean mixture. Spoon reserved 1/2 cup salsa over fish. Sprinkle with onions. Cover tightly with foil.
• 3 Bake at 425°F. for 25 minutes or until fish flakes easily with fork.
• 4 Meanwhile, in small bowl, combine parsley, lime peel and garlic; mix well. Serve fish and bean mixture sprinkled with parsley mixture.