Greek fish and white bean sheet pan bake

Ingredients

Serves: 4

• 2 cloves garlic, minced
• 3 Tbsp (45 mL) olive oil
• Zest and juice of half a lemon
• 1 Tbsp (15 mL) dried oregano
• ¼ tsp (1 mL) salt
• ½ tsp (2.5 mL) paprika
• 2 cans (540 mL each) no-salt-added white kidney beans, drained and rinsed
• 1 medium onion, sliced
• 1 bunch chopped Swiss chard, stems and leaves (about 4 cups/1 L)
• 1 cup (250 mL) halved cherry tomatoes
• ¼ cup (60 mL) pitted Kalamata olives, cut in half
• 1 lb (454 g) cod, tilapia or haddock fillets

Instructions

1. Preheat oven to 400°F (200°C).
2. Whisk garlic, olive oil, lemon zest and juice, oregano, salt and paprika in a small bowl. Set aside.
3. Line a large baking sheet with parchment. Mix the beans, onion, chard, tomatoes and olives right on the pan. Move mixture aside to nestle the fish in a single layer among the vegetables.
4. Drizzle with dressing and bake for 20-25 minutes depending on the thickness of the fish. Divide between four plates and drizzle with extra lemon juice if desired.

• Substitution: Any hearty, leafy green like kale or spinach would work in place of chard, although the stems of the chard also add a bit of crunch.
• Add veggies: If you enjoy a lot of veggies with your meal, you can add a sliced red pepper or thinly sliced zucchini to this dish.