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Baked Fish Over Tomato Bean Stew with Herb Oil is a restaurant-quality dish that's easy and quick to prepare. Stewed tomatoes and beans are paired with oven-baked fish, then topped with herb oil and served with crusty bread. Perfect for a healthy, gluten-free dinner.
Total time30 min
Ingredients13
Serving size4
Calories450
Oven
Baking Dish
Mixing Bowl
Knife
Cutting Board
Measuring Cups and Spoons
Blender or Food Processor
Spoon
Whisk
Serving Platter
2 pints Cherry or Grape tomatoes
15 oz can butter beans, drained and rinsed (substitute navy or cannellini beans)
1 tbsp olive oil
Salt and pepper
2 basil leaves
1 bay leaf
4 fillets white fish (about 1.5-2 inches in thickness, such as Black Cod, Halibut, or Sea Bass)