Salsa Cod with White Beans

Relish this zesty fish, beans and veggies combined with Old El Paso® Thick 'n Chunky salsa to make a perfect Mexican meal - a wonderful dinner.

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Prep Time 25 min
Total Time 50 min
Servings 4

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

Cod is a lean, mild-flavored fish. Found in the ocean, it can range in size from 1 1/2 to 100 pounds. It is usually available year round.

Instead of chopping fresh garlic, purchase chopped garlic in a jar in the produce department. The correct substitution measurement can be found on the jar label.

Serve the fish with a fresh spinach salad tossed with apples and poppy seed dressing.

Got questions? Our experts have the answers. Ask Betty now.