Why This Recipe Works

For a hearty side dish of beans and greens, we started with leeks softened in butter, adding garlic and pepper flakes for bite. We stirred in a whole can of butter beans, including their liquid, which added thickness and body. Poaching cod fillets directly in the bean liquid kept them moist and tender. At the end, we added baby spinach to the mix, cooking it until just wilted, and finished the dish with a bright pop of lemon juice and fresh dill.

Before You Begin

You can substitute other types of white fish, such as haddock, hake, or pollock, if desired. You can substitute cannellini beans for the butter beans. Serve with crusty bread.

Instructions

Pat 4 cod fillets dry with paper towels and season with ½ teaspoon table salt. Melt 4 tablespoons unsalted butter in 12-inch nonstick skillet over medium heat. Add 1 leek (white and light-green parts only, halved lengthwise, sliced thin, and washed thoroughly) and remaining ¼ teaspoon salt and cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Stir in 3 thinly sliced garlic cloves and ¼ teaspoon red pepper flakes and cook until fragrant, about 30 seconds.

Stir in 1 can butter beans and their liquid. Nestle fish into skillet and bring to simmer. Cover; reduce heat to low; and cook until fish flakes apart when gently prodded with paring knife and registers 140 degrees, 8 to 12 minutes.

Carefully transfer fish to plate. Increase heat to medium-high and stir in 5 cups baby spinach. Cook, stirring occasionally, until spinach is wilted, about 2 minutes. Stir in 1 tablespoon lemon juice and 1 tablespoon chopped dill and season with salt to taste. Return cod to skillet and sprinkle with remaining 1 tablespoon chopped dill. Serve.