FAST ITALIAN FISH STEW WITH WILD ATLANTIC COD – CANNELLINI BEANS – GRAPE TOMATOES – STEWED TOMATOES – MINCED GARLIC – CAPERS – LEMON PEPPER – PARSLEY – ROSEMARY

This is a great way to use leftover slow cooker beans. . .

For 2:

–Atlantic cod (size of 2 decks of cards, one-half pound)

–cannellini beans (slow cooker leftovers; or one can, drained and rinsed in a colander)

–grape tomatoes (6 to 8, halved)

–stewed tomatoes (one-half can; I used Pomi imported Italian)

–minced garlic (1 tablespoon)

–capers (bottled; 2 tablespoons, drained)

–lemon pepper (1 teaspoon)

–parsley (fresh, 1 handful, chopped)

–rosemary (bottled, dried, 1 tablespoon)

–salt and pepper

–extra virgin olive oil

1 – Place the beans, grape tomatoes, stewed tomatoes, minced garlic, capers, parsley, and half the rosemary in a covered baking dish.  Season with salt and pepper to taste.  Add a few drops of extra virgin olive oil.  Microwave on high for 4 minutes.

2 – Place the cod atop the stew.  Season with salt, pepper, lemon pepper, rosemary, and olive oil.  Microwave on high for 7 minutes.  Cod is done when it begins to break apart.

3 – Serve the stew, hot, in bowls; use soup spoons.

–recipe adapted from Real Simple magazine.