Snapper on White Beans with Tomatoes & Green Olives

Serves 4

• 1 (15-ounce) can navy beans, rinsed and drained
• 4 (4- to 6-ounce) snapper fillets or other lean white fish, such as tilapia or flounder, rinsed and patted dry
• Salt and freshly ground black pepper
• 1 (14.5-ounce) can diced fire-roasted tomatoes with garlic
• 12 small pimento-stuffed green olives, coarsely chopped
• 1/2 teaspoon fresh or dried rosemary, chopped, optional
• 1/4 cup chopped fresh parsley
• 1/2 cup crumbled feta cheese

1. Divide the beans equally between four shallow soup bowls.
2. Coat both sides of fish fillets with nonstick cooking spray; season with salt and pepper. Heat a large nonstick skillet over medium-high heat. Cook fish 3 minutes on each side or until it flakes easily with a fork. Place on top of the beans.
3. Combine the tomatoes, olives, and rosemary, if desired, in the skillet. Bring to a boil over medium-high heat and cook for 1 minute. Remove from heat. Spoon over the fish and sprinkle with parsley and feta.