Ingredients
- FOR THE FISH:
- 2 - 4 fish fillets such as mahi, halibut, cod or most any fish
- Fresh ground salt and pepper
- 1/2 cup organic panko bread crumbs
- 1/3 cup shredded pecorino or parmesan
- 1 TBSP finely chopped parsley
- 1/2 tsp garlic powder
- 1-2 tsp Olive Oil (extra virgin preferably organic)
- FOR THE BEANS:
- 1 TBSP olive oil
- 1 shallot or small onion
- 2-3 cloves garlic, sliced or crushed
- 1-1/2 cup of beans of your choice or 2 cans - options include kidney beans, black beans, lima beans, cannelloni beans
- 1 cup bone broth or vegetable broth
- Salt
- FOR the GREMOLATA herbed drizzle
- 2/3 cup parsley leaves (preferable fresh but you can substitute 1 TBSP dried)
- 2/3 cup basil leaves - fresh
- 1 TBSP oregano fresh or dried
- 1 clove garlic, minced
- Juice of 1/2 or 1 lemon + some zest
- 1/2 cup olive oil
- 1 clove garlic minced
Instructions
This is a power packed nutrient recipe full of herbs using power foods such as fish, bone broth, and beans all in one dish. And it is loaded with lots of flavors.
Preheat oven to 425oF Pat dry fish and season with salt and pepper. on both sides.
In a small bowl combine panko, pecorino, parsley, garlic powder and olive oil. Stir to combine. Press panko mixture on to fish and set aside.
FOR THE BEANS:
Heat olive oil in a large pan, add the shallot, garlic, rosemary, thyme and saute for about 3 minutes. Add the beans, broth, and pinch of salt. Bring to a gentle simmer for about 10 minutes, reducing it slightly. Mash some of the beans with a fork.
While the beans are simmering bake the fish for about 10 minutes or until cooked through.
While the fish is baking, prepare the gremolata drizzle by combining parsley, basil, oregano, garlic, lemon juice and zest, and olive oil. Stir well.
To Serve:
Pour the bean mixture into a shallow bowl, top with the fish, and drizzle on the gremolata.
Enjoy eating to your good health!