Roast Fish with Cannellini Beans and Green Olives
Ingredients
- 4 sprigs oregano (see note)
- 2 15 oz cans Cannellini (white kidney) beans, rinsed
- 1/2 cup Castelvetrano olives, pitted, torn
- Kosher salt
- 1 1/2 pounds whole skinless whitefish fillet (such as cod, haddock, halibut)
- 2 small shallots, thinly sliced into rings
- 1 Fresno Chile, very thinly sliced into rings (optional)
- 2 lemons, divided
- 5 tablespoons extra-virgin olive oil
Directions
- Preheat oven to 300 degrees.
- Combine oregano, beans, olives and 1/2 cup water or chicken bouillon in a shallow 3-quart baking dish; season lightly with salt.
- Place fish on top and nestle into beans; season fish generously with salt.
- Scatter shallots and Chile over fish and beans.
- Very thinly slice 1 lemon and take out seeds. Arrange slices, slightly overlapping, over surface of fish.
- Drizzle everything with oil and roast until fish is opaque throughout and flesh in the center flakes when gently pressed 25 to 35 minutes, depending on the type and thickness of the fish.
- Let rest, occasionally pressing beans down into the liquid so they don’t dry out, 5 to 10 min.
- Cut remaining lemon into wedges and serve alongside fish and beans for squeezing over.
If I have fresh herbs, I go crazy and use a bit of everything I have. Also, in place of the Fresno chile, add a squirt of sriracha or other hot chili sauce.
Polly Cooks 
One reply on “Roast Fish with Cannellini Beans and Green Olives”
Looks good!
Sent from my iPhone
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