Weeknight Fish
Lemon Thyme Cod with Buttery Beans
This simple cod dinner tastes like something from a quiet harbor bistro, but it comes together in one skillet with pantry beans, lemon, garlic, and a gentle handful of thyme. The fish stays tender while the beans become creamy and savory underneath, making it a practical weeknight meal with just enough elegance for company.
Ingredients
- 4 cod fillets, about 5 to 6 ounces each, patted dry
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, thinly sliced
- 2 cans cannellini beans, drained and rinsed
- 1/2 cup low-sodium chicken stock or vegetable stock
- 1 lemon, zested and juiced
- 1 teaspoon fresh thyme leaves, plus more for serving
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 2 cups baby spinach
- 1 tablespoon chopped parsley
Instructions
- Season the cod on both sides with salt, pepper, and half of the lemon zest. Let it sit at room temperature while you start the beans.
- Warm the olive oil in a large skillet over medium heat. Add the garlic and cook for 30 to 45 seconds, stirring often, until fragrant but not browned.
- Add the cannellini beans, stock, thyme, remaining lemon zest, and a small pinch of salt. Simmer for 5 to 6 minutes, gently mashing a few beans with the back of a spoon to thicken the mixture.
- Stir in the spinach until just wilted, then lower the heat to medium-low. Nestle the cod fillets into the beans and dot the fish with butter.
- Cover the skillet and cook for 7 to 9 minutes, depending on thickness, until the cod flakes easily and is opaque at the center.
- Spoon lemon juice over the skillet, taste the beans for seasoning, and finish with parsley and extra thyme before serving.