Prep: 20 minutes
Cook: 15 minutes • Serves: 4
1 small eggplant, cut into 1/2-inch cubes
1 can (15.5 ounces) reduced sodium cannellini beans, drained and rinsed
1 pint Market 32 cherry tomatoes, halved
4 garlic cloves, minced
1 medium fennel bulb, thinly sliced, plus fennel fronds for garnish
1 teaspoon PICS Italian seasoning
1 teaspoon kosher salt
1-1/2 teaspoons fennel seeds
1 teaspoon fresh thyme leaves plus additional sprigs for garnish (optional)
1/2 teaspoon PICS fresh ground black pepper
4 Market 32 cod fillets (about 1-1/2 pounds)
1. In large, high-sided skillet, heat 2 tablespoons oil over high heat; add eggplant and cook 8 minutes or until lightly charred, stirring occasionally. Add beans, tomatoes, garlic, fennel bulb, seasoning, 1/2 teaspoon salt and 1/2 cup water; cook 7 minutes or until slightly thickened, stirring occasionally. Makes about 5 cups.
2. In large nonstick skillet, toast fennel seeds over medium heat 2 minutes or until fragrant; transfer to small bowl. Stir in thyme, pepper and remaining 1/2 teaspoon salt; sprinkle over top of cod.
3. In same nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat. Add cod, seasoned side down; cook 4 minutes or until fish turns opaque throughout and internal temperature reaches 145°, turning once.
4. Serve cod over eggplant mixture garnished with fennel fronds and thyme sprigs, if desired.
Approximate nutritional values per serving:
379 Calories, 12g Fat, 2g Saturated Fat, 65mg Cholesterol, 925mg Sodium,
35g Carbohydrates, 11g Fiber, 8 Sugars, 0 Added Sugars, 36g Protein