White Fish with Vegetarian Cassolet

We try to have fish at least once a week and with the beans in this dish, it feels heavy enough to fuel us!

Also, of it's six ingredients, four are on my list of foods to eat white TTC (Fish, beans, leafy greens, olive oil).  A Cassolet originates in southern France.  It's a traditional peasant winter food and there are as many variations are there are French grandmothers.   Basically, a cassoulet is a bean based casserole.  That's an oversimplification, but close enough. 

I made this for 4 people, but I only cooked up 3 fish because the boys wouldn't eat a whole fish.

For those of you with larger families: To make for six; cook up 6 fish (or enough fish, if some of your six are little eaters).  Add a diced onion or 16 oz can of mushrooms and put it in with the broccolini and garlic in step 2.  To make for eight: Cook up the number of fish you think your family will eat, follow the instructions for 6 and add another can of white beans

Ingredients

• White Fish
• 16 oz can of white beans
• 2 heirloom tomatoes (or regular tomatoes or 16 oz can petite diced tomatoes)
• 1 bunch Broccolini (aka Broccoli Rabe) leafy bits and stems chopped in to 1 inch long segments
• 3 T minced garlic
• 4 T olive oil  (divided)

Instructions

1)  Dice up the tomatoes.  Chop the brocolini into 1 inch long sections.

2)  Put the Brocolini, Garlic and 2 T of olive oil in a 12 inch skillet.  Sautee for three minutes over medium-high heat.

3)  Add the beans and tomatoes.  Saute for 3 minutes.

4) Add 1 cup of water.  Turn the heat down to medium and let simmer while you cook the fish.

5)  In another skillet, pour in 2T olive oil.  Place the fish skin side down.  Let simmer at medium heat 2-4 minutes.  Flip the fish and cook another 3-4 minutes.

8)  Dish out the cassolet and serve the fish on top.  I served with a nice crusty bread.