Dirty Pans

Mostly my take on healthy cooking and eating. I try as much as possible to follow the South Beach Diet (good carbs and fats), so a lot of recipes and menus are Phase 1 and Phase 2 if you are familiar with this lifestyle.

I try to eat as much organic food as possible while making it affordable and fast for working adults, college students and anyone trying to get organized in meal planning (including cost per meal and shopping lists).

Because I'm a serious foodie, this is also where I share everything else I know about food (recipes, plans, equipment, tastings). And yes, fatty, delicious temptations from time to time.

I consider myself a good cook and a courageous eater (I'll try everything and cook it myself at home when possible), so these years of cooking gave me some knowledge on how to deal with the most diverse foods.

Home
Archive
Ask me anything
Random post
Twitter

 

Very simple and healthy dinner if you’re watching your weight or just want to take it easy. It was tasty, though! I’m trying a new ingredient here: white pearl onions. I usually find these canned or picked in jars, but my best half was on holiday yesterday (President’s Day), so he stopped by the Korean market to look for these. The reason is I’m planning a dinner “a la Julia Child” this Saturday, and wanted to try the fresh baby onions. I wasn’t disappointed. They taste so much better in their natural state! Cod fillet with beans and white pearl onions 1 pound of cod fillet About 20 white or yellow pearl onions, peeled 1 can of black beans 2 tomatoes, chopped 1/2 cup of chicken broth (low sodium) 2 tbsp of chopped parsley 2 tbsp of extra virgin olive oil, divided 1/4 tsp of ground cumin Juice of 1/2 a lime Salt and pepper to taste Preheat your oven to 400F. Line a baking sheet with parchment paper. Take 1 tbsp of extra virgin olive oil and rub the cod fillet to coat it. Season with salt and black pepper. Place the fish on the lined baking sheet and bake for about 13-15 minutes, until fully cooked (you need to poke the fish with your finger and feel it firm).  Meanwhile, heat the remaining tbsp of olive oil and add the peeled onions, cook for about 5 minutes just to heat them up. Season with salt, pepper and ground cumin.  Add the chicken stock and and let it reduce (about 3 minutes under medium heat). Add the beans and tomatoes and cover. Let it cook until the fish is ready (just a couple of minutes more if you timed it right). Squeeze the lime juice at the end and mix well.  Arrange the fish and beans, garnish with parsley and enjoy!

Very simple and healthy dinner if you’re watching your weight or just want to take it easy. It was tasty, though!

I’m trying a new ingredient here: white pearl onions. I usually find these canned or picked in jars, but my best half was on holiday yesterday (President’s Day), so he stopped by the Korean market to look for these. The reason is I’m planning a dinner “a la Julia Child” this Saturday, and wanted to try the fresh baby onions. I wasn’t disappointed. They taste so much better in their natural state!

Cod fillet with beans and white pearl onions

  • 1 pound of cod fillet
  • About 20 white or yellow pearl onions, peeled
  • 1 can of black beans
  • 2 tomatoes, chopped
  • 1/2 cup of chicken broth (low sodium)
  • 2 tbsp of chopped parsley
  • 2 tbsp of extra virgin olive oil, divided
  • 1/4 tsp of ground cumin
  • Juice of 1/2 a lime
  • Salt and pepper to taste
  1. Preheat your oven to 400F.
  2. Line a baking sheet with parchment paper.
  3. Take 1 tbsp of extra virgin olive oil and rub the cod fillet to coat it. Season with salt and black pepper.
  4. Place the fish on the lined baking sheet and bake for about 13-15 minutes, until fully cooked (you need to poke the fish with your finger and feel it firm). 
  5. Meanwhile, heat the remaining tbsp of olive oil and add the peeled onions, cook for about 5 minutes just to heat them up. Season with salt, pepper and ground cumin. 
  6. Add the chicken stock and and let it reduce (about 3 minutes under medium heat).
  7. Add the beans and tomatoes and cover. Let it cook until the fish is ready (just a couple of minutes more if you timed it right). Squeeze the lime juice at the end and mix well. 
  8. Arrange the fish and beans, garnish with parsley and enjoy!

  1. herbalistextraordinaire reblogged this from dirtypans
  2. theslowwink reblogged this from dirtypans
  3. dirtypans posted this

Blog comments powered by Disqus