SALSA COD WITH WHITE BEANS

Salsa Cod with White Beans image

Relish this zesty fish, beans and veggies combined with Old El Paso® Thick 'n Chunky salsa to make a perfect Mexican meal - a wonderful dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 4

Number Of Ingredients 8

Ingredients

1 (16-oz.) jar Old El Paso™ Thick 'n Chunky salsa
2 (15-oz.) cans great northern beans, drained, rinsed
1 small green or red bell pepper, cut into thin strips
1 lb. cod, red snapper or skinless halibut fillets, cut into 4 pieces
1/4 cup sliced green onions
1/3 cup finely chopped fresh flat-leaf or curly parsley
1 tablespoon grated lime or orange peel
3 garlic cloves, finely chopped

Steps:

Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Reserve 1/2 cup salsa for top. In sprayed baking dish, combine beans, bell pepper and remaining salsa; mix well.
Arrange fish over bean mixture. Spoon reserved 1/2 cup salsa over fish. Sprinkle with onions. Cover tightly with foil.
Bake at 425°F. for 25 minutes or until fish flakes easily with fork.
Meanwhile, in small bowl, combine parsley, lime peel and garlic; mix well. Serve fish and bean mixture sprinkled with parsley mixture.

Nutrition Facts : Calories 310, Carbohydrate 41 g, Cholesterol 50 mg, Fiber 11 g, Protein 32 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 1250 mg, Sugar 6 g