30 minutes total
Nonstick aluminum foil
1 (15.8 oz) can reduced-sodium Great Northern (or cannellini) beans
3 cloves garlic, divided
1 tablespoon fresh rosemary
1 orange, for zest/segments
1 small fennel bulb
¼ cup reduced-fat mayonnaise
¼ teaspoon crushed red pepper (optional)
2 teaspoons roasted garlic-herb seasoning, divided
2 (5.25 oz) white fish fillets (such as cobia, snapper, or tilapia; about 10.5 oz)
12 oz fresh trimmed green beans
2 tablespoons olive oil
¼ cup slivered almonds
Preheat oven to 450°F. Line baking sheet with foil. Drain and rinse cannellini beans. Chop garlic (2 teaspoons) and rosemary. Zest orange (2 teaspoons); remove orange segments. Slice fennel (1 cup).
Combine in bowl: mayonnaise, red pepper, 1 teaspoon garlic, 1 teaspoon orange zest, and 1/2 teaspoon seasoning. Place fish in center of baking sheet; spread mayonnaise mixture over fish (wash hands).
Place in large bowl: green and Great Northern beans, fennel, oil, rosemary, and remaining 1 teaspoon each garlic and zest and 1 1/2 teaspoons seasoning; toss to coat. Arrange vegetable mixture around fish, then top with orange segments and almonds; bake 15–18 minutes or until topping is browned and fish is opaque and flakes easily. Serve fish over vegetables.
Always check fish for bones and cook to an internal temperature of 145°F.
Recipe and photo courtesy of Publix