Skillet Cod with White Bean Salad

Ingredients

• 0.5 cup olives black pitted sliced
• 31 oz cannellini beans rinsed canned
• 1.5 lb filets fresh
• 0.3 cup parsley fresh chopped
• 1 large clove garlic minced
• 4  green onions thinly sliced
• 3  hard-cooked eggs cut into wedges
• 0.5 cup 1/2 cup kraft zesty italian dressing italian divided kraft
• 1 tsp paprika smoked
• 1 large tomatoes seeded chopped

Equipment

• bowl
• frying pan

Directions

1. Mix 1/4 cup dressing and paprika; pour over fish in shallow dish. Turn fish to evenly coat both sides of each fillet. Refrigerate 30 min. to marinate.
2. Meanwhile, combine all remaining ingredients except olives and eggs in large bowl.
3. Remove fish from marinade; discard marinade. Cook fish in large skillet on medium-high heat 4 to 5 min. on each side or until fish flakes easily with fork.
4. Serve over bean salad; top with olives and eggs.