Flaky Fish with Tomato, Red Beans &Amp; Kale in One Pan

This one-pan fish dinner is all about simplicity and flavor. Tender fish fillets are gently steamed over a simmering bed of tomatoes, kidney beans and kale, resulting in perfectly flaky and moist fish every time. The combination of savory beans, earthy kale and bright lemon makes for a satisfying and nutritious meal that comes together in under 30 minutes.

Whether you’re looking for a quick weeknight dinner or a healthy meal prep option, this recipe delivers. With minimal cleanup and maximum taste, it’s a dish you’ll turn to again and again. Serve it with extra lemon wedges for a burst of freshness.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Kidney BeansView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

10 ounce CobiaView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, peel and thinly slice onion. Peel and mince or grate garlic. Dice tomato into ½-inch pieces. Drain and rinse beans. Remove and discard any large stems from kale. Quarter lemon.
2. Pat fish dry with paper towels; season generously all over with salt and pepper. Set aside until ready to use.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until softened, 3-5 minutes. Add garlic and cook until fragrant, 30-60 seconds. Add tomato, beans, stock concentrates, ¼ cup water and 2 TBSP butter (½ cup water and 4 TBSP butter for 4 servings). Stir to combine. Bring to a simmer.
4. Once beans, veggies and broth are simmering, add kale. Cover pan with lid. Cook, stirring occasionally, until kale has wilted, 2-3 minutes. Taste and season with salt and pepper.
5. Place fish over beans and kale. Reduce heat to medium low. Cover pan with lid; simmer until fish is cooked through and easily flakes with a fork, 8-10 minutes more.
6. Squeeze juice from one lemon wedge (two wedges for 4 servings) over fish. Divide fish and red beans and kale between plates; serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, any firm white fish like tilapia, cod or halibut will work. Adjust cooking time as needed based on thickness.

Can I make this recipe dairy-free?

Absolutely. Substitute the butter with olive oil or a dairy-free margarine. The dish will still be delicious.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.