Tuscan Bass with Squash and Beans


  • 1 tablespoon olive oil
  • 1 cup onion (sliced)
  • 12 ounces zucchini and/or yellow squash
  • 2 cloves garlic
  • 1 can cannellini beans
  • 1 can tomato sauce
  • ½ cup water
  • 1½ teaspoons fresh rosemary (chopped)
  • ¼ teaspoon pepper
  • 4 (6 ounce) striped bass


Heat 1½ teaspoons 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 7-8 minutes until fish is just cooked through.

On plates, top bean mixture with fish; drizzle with remaining 1½ teaspoons olive oil.

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