Ingredients

• 2 tablespoons fresh Italian parsley
• 2 cloves garlic
• 1 large, ripe tomato
• 2 lemons, for juice
• 2 tablespoons extra-virgin olive oil
• 8 oz diced fresh yellow onions
• 4 (6 oz) firm white fish fillets (such as cod or haddock; about 1 ½ lb)
• ½ teaspoon kosher salt
• ¼ teaspoon pepper

Steps

1. Preheat oven to 400°F. Preheat large sauté pan on medium-high 2–3 minutes. Chop parsley and garlic finely. Slice tomato thinly; halve lemons.
2. Place oil in pan, then add garlic and onions; cook and stir 3–4 minutes until onions begin to soften.
3. Season both sides of fish with salt and pepper; arrange fish in single layer in 2-quart baking dish (wash hands). Squeeze juice of 1 ½ lemons over fish. Overlap tomato slices on top of fish, then sprinkle with parsley.
4. Spoon onion mixture over tomatoes, then squeeze juice of remaining one-half lemon over top. Bake 10–15 minutes until centers of fillets flake easily and are 145°F. Serve.

Ingredients

• 1 (12 oz) bag trimmed fresh green beans
• 1 ½ tablespoons fresh cilantro
• 3 fresh mint leaves
• 2 cloves garlic
• 1 large, ripe tomato
• 2 teaspoons extra-virgin olive oil
• 8 oz diced fresh yellow onions
• ¼ cup dry white wine (or chicken broth)
• ¼ teaspoon kosher salt

Steps

1. Microwave green beans on HIGH 4–5 minutes until tender. Chop cilantro, mint, garlic, and tomato finely.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add garlic and onions; cook and stir 3–4 minutes until onions begin to soften.
3. Drain beans if needed. Add beans, cilantro, tomatoes, wine, and salt to pan; cook and stir 3–4 minutes until beans are desired tenderness. Stir in mint and serve.