Tilapia with White Beans and Kale
Tilapia with White Beans and Kale is a weeknight-quick, one-pan meal. Capers add a bright, briny kick.
Servings 2
Ingredients
- 2 tilapia fillets, about 6 ounces each (or other firm white fish)
- salt and freshly ground black pepper
- olive oil
- 1 shallot, chopped
- 2 15-ounce cans cannellini or other white beans, drained and rinsed
- 1/2 cup dry white wine
- 1/2 cup water, plus more as needed
- 4 cups rinsed, lightly packed, coarsely torn kale, ribs removed
- 2 tablespoons capers, drained but not rinsed
Instructions
- Season fillets on both sides with salt and pepper. Heat 1 tablespoon of oil in a medium nonstick, lidded sauté pan or skillet over medium flame. Place the fillets in the pan flesh side (pretty side, some would call it) down and cook until lightly browned, 3 to 4 minutes.
- Turn and cook on other side for about 2 minutes. Transfer to a plate. The fish won't be cooked through at this point.
- Purée 1 of the cans of beans with some of the wine and water in a blender.
- Wipe pan clean with paper towel and add another tablespoon of oil. Cook shallot, stirring frequently to avoid overly browning, until softened, about 3 minutes. Add beans and puréed beans, wine and water to pan, stirring to combine.
- Add kale to pan in handfuls and cover. Cook for about 2 minutes, allowing the alarming volume of kale to wilt. Stir to work kale into bean mixture; it will continue to wilt and collapse.
- Season everything lightly with salt and pepper. Lay tilapia fillets on top of bean mixture and sprinkle capers over everything. Cover pan and cook until tilapia is just cooked through, 3 to 4 minutes. (The capers' fragrance will suddenly get frighteningly big—don't worry, it will subside.)
- Transfer tilapia fillets to a small plate. Taste beans and kale and adjust seasonings. Add a little water if the beans have gotten too thick. Divide beans and kale between two shallow bowls and top each with a tilapia fillet. Serve.