Tuscan Bass with Squash and Beans
Ingredients:
- 1 tablespoon olive oil
- 1 cup onion (sliced)
- 12 ounces zucchini and/or yellow squash
- 2 cloves garlic
- 1 can cannellini beans
- 1 can tomato sauce
- ½ cup water
- 1½ teaspoons fresh rosemary (chopped)
- ¼ teaspoon pepper
- 4 (6 ounce) striped bass
Directions
Heat 1½ teaspoons of the oil in a large nonstick skillet. Add onion; sauté 3 minutes. Add squash; sauté 2 minutes. Add garlic; sauté 1 minute until fragrant.
Add beans, tomato sauce, water, rosemary and pepper; stir and bring to a boil. Reduce heat; place fish on top. Cover and simmer 7-8 minutes until fish is just cooked through.
On plates, top bean mixture with fish; drizzle with remaining 1½ teaspoons olive oil.