One-Pan Cobia with Red Beans & Kale
plus Tomato & Lemon
- Fish
- Milk
Simple, streamlined, and packed with veggies, this one-pan tilapia dinner is the perfect dish for busy weeknights. Gently steaming the tilapia over a simmering bed of tomato, kidney beans, and kale ensures the fish stays perfectly flaky and tender. Finish it off with a squeeze of fresh lemon juice to bring out this meal’s bright flavors.
Ingredients
2 unit
Veggie Stock Concentrate
1 unit
Kidney Beans
1 unit
Onion
4 ounce
Kale
10 ounce
Cobia
(Contains: Fish)
1 unit
Lemon
2 clove
Garlic
1 unit
Tomato
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Halve, peel, and thinly slice onion. Peel and mince or grate garlic. Dice tomato into ½-inch pieces. Drain and rinse beans. Remove and discard any large stems from kale. Quarter lemon.
Pat tilapia* dry with paper towels; season generously all over with salt and pepper.
Set aside until ready to use.
Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until softened, 3-5 minutes. Add garlic and cook until fragrant, 30-60 seconds.
Add tomato, beans, stock concentrates, ¼ cup water, and 2 TBSP butter (½ cup water and 4 TBSP butter for 4 servings). Stir to combine. Bring to a simmer.
Once beans, veggies, and broth are simmering, add kale. Cover pan with lid. Cook, stirring occasionally, until kale has wilted, 2-3 minutes.
Taste and season with salt and pepper.
Place tilapia over beans and kale. Reduce heat to medium low. Cover pan with lid; simmer until fish is cooked through and easily flakes with a fork, 8-10 minutes more.
Squeeze juice from one lemon wedge (two wedges for 4 servings) over tilapia.
Divide tilapia and red beans and kale between plates; serve with remaining lemon wedges on the side.
