There are few things more traditionally Caribbean than black bean soup with some crusty bread for dipping. There’s also nothing more distinct to the islands than subtly spiced white fish. So what if you had a black bean soup with subtly spiced white fish cooked right inside it? That’s what you call island living in your kitchen!

1 can Black Beans
2 Tilapia fillets
1 Shallot
1 Lime
2 Garlic cloves
1 bunch Green Onions
Cuban Spicely
1 Demi-Baguette

Kerrygold Butter
Veggie Stock Cube
Celtic Salt
Red Pepper Flakes

Cutting Board

1. Preheat the oven to 425 degrees. Add the can of beans with the liquid to a skillet. Fill the can halfway up with water and add that in as well. Thinly slice the shallot, garlic cloves and white parts of the green onions. Add those into the bean mixture with 1/2 a veggie stock cube.

2. Season the fish on both sides with Celtic Salt and the Cuban seasoning. Add a few pinches of the Cuban seasoning into the beans with a pinch of red pepper flakes. Set the fish into the bean mixture.

3. Zest the lime over top of the beans and add 1 tbsp of Kerrygold butter. Pop the skillet into the oven for 15 minutes. Broil for 3-5 more minutes until the fish is cooked through. Toss the bread into the oven for a couple of minutes to warm through. Taste, adjust seasonings, finish with a drizzle of olive oil and thinly sliced green onion. Serve!

Prep Ahead: This dish comes together so quickly that I wouldn’t suggest prepping ahead. If you do, simply reheat in the oven.

Estimated Time: 25 minutes

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