Tilapia With Vegetables In White Wine Dill Sauce

• 4 pieces loins Tilapia
• 1 can cannellini white kidney beans, rinsed
• 4 sprigs fresh thyme 1tsp., minced
• 3 garlic cloves minced
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon crushed red pepper
• 1/3 cup dry white wine
• 2 tablespoons lemon juice freshly squeezed
• 1 1/2 teaspoons dried oregano
• 1 teaspoon fresh dill minced
• 1 1/2 cups cherry tomatoes
• 1 1/2 asparagus chopped
• 1 teaspoon kosher salt for sauce
• kosher salt

1. Preheat oven to 400 degrees. In a 9x13 baking dish add your beans, cherry tomatoes, and chopped asparagus. Set aside.
2. In a medium sized saucepan add olive oil, and turn stove on to medium/low heat. Add minced garlic to the saucepan and cook for 1 minute, do not let garlic get brown or burn.
3. Turn off the heat and add white wine, thyme, crushed red pepper, oregano, dill, salt, and freshly squeezed lemon juice. Stir. Reserve about 2-3 tablespoons of the sauce in a small bowl and set aside.
4. Take the remaining sauce from the pan, and pour it over the vegetables in the baking dish. Gently stir to coat evenly.
5. On a cutting board, drizzle tilapia loins with olive oil on both sides, then generously season both sides with kosher salt and freshly ground pepper. Place fish over vegetables in the baking dish, and drizzle each tilapia loin with the reserved sauce.
6. Bake in the oven for 30 minutes. When finished, spoon sauce over fish covering evenly. (I like to eat my vegetables over the fish. Yum!)

loins tilapia, cannellini white kidney beans, thyme, garlic, extravirgin olive oil, red pepper, white wine, lemon juice freshly squeezed, oregano, dill, cherry tomatoes, kosher salt, kosher salt

Taken from www.yummly.com/recipe/Tilapia-with-Vegetables-in-White-Wine-Dill-Sauce-1473031 (may not work)