Tuscan Fuish and Beans

INGREDIENTS

2    tablespoons olive oil

1    medium onion, chopped

2    cloves garlic, minced

½   teaspoon crushed red pepper, (to taste)

1    can (15 ounces) petite diced tomatoes

2    cans (15 ounces) cannellini beans, rinsed and drained

2    cups butternut squash in ¼ inch cubes

1    teaspoon dried sage

1    teaspoon dried tarragon

2-4    medium cod fillets (about 1 to1 ½ pounds) or equivalent

      lemon juice

METHOD

In a very large, deep skillet with a lid or a Dutch oven, heat the olive oil over medium–high heat. Add the onion and garlic and cook until onion is translucent, about 3 to 4 minutes.

Add crushed red pepper, diced tomatoes, cannellini beans, squash and spices. Stir to mix and add the fish on top of the beans and vegetables. Cover the pan, and reduce heat to simmer

After about 5 to 6 minutes, very carefully turn the fish over, re-cover and cook for 5 to 6 more minutes. Remove the fish from the skillet, spoon the beans and squash onto serving plates, add a fish fillet on top, Squeeze the fresh lemon juice over the cooked fish fillets and serve.