Roast Fish with Cannellini Beans and Green Olives
A Mediterranean-inspired dish featuring tender whitefish roasted with creamy cannellini beans, bright Castelvetrano olives, and aromatic herbs. The fish is topped with fresh citrus and chile for a perfect blend of flavors.
Ingredients
- •4 sprigs oregano
- •2 cans cannellini beans
- •½ cup Castelvetrano olives
- •1 to taste Kosher salt
- •1½ lb whitefish fillet
- •2 small shallots
- •1 whole Fresno chile
- •2 whole lemons
- •5 Tbsp extra-virgin olive oil
Cooking Instructions
- 1.
Preheat oven to 300°F. Combine oregano, beans, olives, and 1/2 cup water in a shallow 3-qt. 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 wriggle 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, 25-35 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, 5-10 minutes.
35 min
- 2.
Cut remaining lemon into wedges and serve alongside fish and beans for squeezing over.
2 min
