Ingredients

• 2 tablespoons fresh Italian parsley
• 2 cloves garlic
• 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
• 2 lemons, for juice
• 1 large, ripe tomato

Steps

1. Preheat oven to 400°F. Preheat large sauté pan on medium-high 2–3 minutes. Chop parsley and garlic finely. Place oil in pan, then add garlic and onions; cook and stir 3–4 minutes until onions begin to soften.
2. 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. Slice tomato thinly; overlap slices on top of fish. Sprinkle with parsley.
3. Spoon onion mixture over tomatoes. Squeeze juice of remaining ½ lemon over onions. Bake 10–15 minutes until centers of fillets flake easily and are 145°F. Serve.

Ingredients

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

Steps

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