Yield: 4 Servings

Adapted from Taste of Home & others

This makes a wonderful, flavorful dish. It was a variation of ‘fish en papillote’, (fish in paper). It has morphed into a baked Tuscan Fish dish.

I found the “original” recipe in three different places by three different authors, all exactly the same with the same introduction: “I was given this recipe by a professional chef, but have adapted it…”. The original source is suspect.

I have made some changes as well, such as adding parchment. Wine and lemon don’t play well with aluminum foil and can cause an off flavor.

Well, the newest version eliminates the packet. It’s a waste of foil and parchment.

• 1-2cans (15 oz) white beans, like great northern, cannelloni or navy, drained and rinsed
• 3-4plum tomatoes, chopped
• 1small zucchini, quartered & sliced 1/2-inch thick
• 1medium onion, chopped or 6 oz cherry tomatoes, halved
• 1garlic clove, minced
• ¼cup white wine
• ¾tsp salt, divided
• ¼tsp pepper, divided
• 46 oz white fish fillets, such as cod or haddock
• 1medium lemon, cut into 8 thin slices

Optional:

• 12peeled and deveined shrimp or 12 scallops (or 6 of each)
  

Preheat oven to 400°F.

Place the chopped onion in a small bowl and microwave for 2 to 3 minutes, otherwise it is too crisp.

In a large bowl, combine beans, tomatoes, zucchini, onion, garlic, wine, microwaved onion, 1/2 teaspoon salt and 1/8 teaspoons pepper.

Rinse fish and pat dry. Place the fillets in a wide shallow baking dish.

Optional: Add 3 shrimp or scallops on top of each fillet.

Season fish with remaining salt and pepper. Spoon bean mixture over fish; top with lemon slices. Cover the baking dish and transfer to a baking sheet.

Note: Can be prepared ahead and refrigerated until it is time to bake.

Bake until fish just begins to flake easily with a fork and vegetables are tender, 15-20 minutes.

There is delicious juice in the baking dish that would love to be soaked up in a dense bread like a plain, multigrain or sourdough boule.