TOTAL TIME: 20 MINS
SERVINGS: 4
CALORIES/SERVING: 385 CALS
INGREDIENTS
2 Ciabatta rolls or 4 slices of thick cut bread
2 teaspoons olive oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/3 cup fat-free cream cheese
2 tablespoons Parmesan cheese grated
1 large roma tomato cut into circles
2 cups fresh arugula
1 teaspoon apple cider vinegar
METHOD
Combine olive oil, garlic, basil, tomatoes, and beans in a small bowl and set aside.
Heat olive oil in a pan over medium heat. Pat the fish dry, season with salt and pepper, and pan-fry on each side for about 4 minutes until golden brown. Remove from the pan and set aside.
Add the tomato white bean mixture to the skillet and add the butter. Bring to a low simmer until sauce thickens. About 5-8 minutes. Add the vegetable broth as needed to thin it out. Season with salt and pepper. Add the fish into the pan and spoon the sauce over top of the fish. Serve
NUTRITION
Serving size 1 slice
Calories 385 cal
Protein 5g
Fat, total 6g
- saturated 3g
Carbohydrate 16g
- sugars 2g
Sodium 856mg