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. Serve this dish with fresh spinach salad.

  • prep time 25 min
  • total time 50 min
  • ingredients 8
  • 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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    310
    (
    Calories from Fat
    20),
    % Daily Value
    Total Fat
    2g
    2%
    (Saturated Fat
    0g,
    0%
    ),
    Cholesterol
    50mg
    50%;
    Sodium
    1250mg
    1250%;
    Total Carbohydrate
    41g
    41%
    (Dietary Fiber
    11g
    11%
      Sugars
    6g
    6%
    ),
    Protein
    32g
    32%
    ;
    % Daily Value*:
    Vitamin A
    30%;
    Vitamin C
    40%;
    Calcium
    25%;
    Iron
    25%;
    Exchanges:
    2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 Vegetable; 3 Very Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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