Lunch: Tuscan Bass with Squash and Beans

Recipe by Woman's Day Kitchen Browse tasty and heart-healthy seafood recipes at WomansDay.com. Try one of these tasty and healthy dishes tonight.

Ingredients

1 tbsp. olive oil
1 c. sliced onion
12 oz. zucchini and/or yellow squash
2 clove garlic
1 can cannellini beans
1 can tomato sauce
1/2 c. water
1 1/2 tsp. chopped fresh rosemary
1/4 tsp. Pepper
4 (6 oz) striped bass

Instructions

Heat 1 1/2 tsp of the oil in a large nonstick skillet. Add onion; sauté 3 minutes. Add squash; sauté 2 minutes. Add garlic; sauté 1 minute until fragrant.
Add beans, tomato sauce, water, rosemary and pepper; stir and bring to a boil. Reduce heat; place fish on top. Cover and simmer 7 to 8 minutes until fish is just cooked through.
On plates, top bean mixture with fish; drizzle with remaining 1 1/2 tsp olive oil.

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