Roast Fish with Cannellini Beans and Green Olives

★★☆☆☆
Prep: 20 mins (est.) Cook: 25–35 minutes Serves: 4 Source: Bon Appetit

Ingredients

  • 4 sprigs oregano
  • 2 (15.5 oz) cans cannellini beans, rinsed
  • 1/2 cup Castelvetrano olives, pitted and torn (118 ml)
  • Kosher salt
  • 1 1/2 lb skinless whitefish fillet (cod, haddock, or halibut) (680 g)
  • 2 small shallots, thinly sliced
  • 1 Fresno chile, thinly sliced
  • 2 lemons, divided
  • 5 tbsp extra-virgin olive oil (73.9 ml)
  • 1/2 cup water (118 ml)

Instructions

  1. Preheat oven to 300°F.
  2. Combine oregano, beans, olives, and 1/2 cup water in a shallow baking dish; season lightly with salt.
  3. Place fish on top and season generously with salt.
  4. Scatter shallots and chile over fish and beans.
  5. Thinly slice 1 lemon and arrange over fish; drizzle with oil.
  6. Roast until fish is opaque and flakes, 25–35 minutes. Rest 5–10 minutes.
  7. Serve with remaining lemon cut into wedges.
Wine Pairing: Light White (Albariño) — White fish and olives pair with Albariño.
Bon Appetit · Contemporary
fish, beans