Broiled cod with white bean & olive salad
2
Points®
Total time: 22 min • Prep: 15 min • Cook: 7 min • Serves: 4 • Difficulty: Easy
Light, fresh, and satisfying, this meal comes together fast. You can make this salad more colorful and filling by adding 1 cup of halved yellow grape tomatoes, or add diced cucumber for a refreshing crunch. The mild flavor and large flake of delicate codfish is always a popular choice, but if you can't find cod at your local fishmonger or grocery store, try striped bass, pollock, haddock, grouper, mahi mahi, or halibut. Be sure to rinse and pat the fish completely dry with paper towels before seasoning to broil for the best texture.
Ingredients
Canned cannellini beans
15 oz, rinsed and drained
Roasted red peppers (packed in water)
1 cup(s), drained and chopped
Red onion
½ medium, chopped
Fresh parsley
½ cup(s), chopped; flat leaf parsley
Pitted Kalamata olives
8 olive(s), chopped
Crumbled feta cheese
2 Tbsp
Olive oil
1½ tsp
Table salt
½ tsp
Black pepper
¼ tsp
Uncooked Pacific cod
20 oz, skinless (4 [5-oz] fillets)
Lemon
4 item(s), medium, wedges
Instructions
1
To make salad, stir beans, roasted peppers, onion, parsley, olives, feta, oil, ¼ teaspoon salt, and ⅛ teaspoon black pepper together in large bowl.
2
Spray broiler rack with nonstick spray; preheat broiler. Sprinkle cod fillets with remaining ¼ teaspoon salt and ⅛ teaspoon pepper. Place cod on broiler rack and broil 5 inches from heat just until cod is opaque throughout, about 7 minutes. Serve cod with salad and lemon wedges.
3
Serving size: 1 fillet and ¾ cup salad
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