Cod and White Bean Cassoulet with Tomatoes

Cod simmered with cannellini beans, tomatoes, onion, garlic, and thyme makes an easy, hearty one-pan stovetop cassoulet in about 30 minutes.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb cod fillets
• 1 15-ounce can cannellini beans
• 1 14.5-ounce can diced tomatoes
• 0.5 medium yellow onion
• 2 cloves garlic
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Heat the olive oil in a large deep skillet over medium heat. Add the onion and cook until softened, about 4 minutes. Add the garlic and cook for 30 seconds. (about 5 min) — Medium heat
2. Stir in the cannellini beans, diced tomatoes, thyme, salt, and pepper. Bring to a gentle simmer, then cook uncovered for 15 minutes, stirring occasionally. (about 15 min) — Gentle simmer
3. Pat the cod dry and season lightly with salt and pepper. Nestle the fillets into the simmering bean mixture. (about 2 min)
4. Cover the skillet and cook until the cod is opaque and flakes easily, and the thickest part reaches 145°F, about 6 to 8 minutes. (about 8 min) — 145°F
5. Serve the cod with the beans and tomatoes.