Roast Fish with Cannellini Beans and Green Olives

Name: Roast Fish with Cannellini Beans and Green Olives
Ingredients: 4 sprigs oregano; 2 15.5-oz. cans cannellini (white kidney) beans, rinsed; ½ cup Castelvetrano olives, pitted, torn; Kosher salt; 1½ lb. whole skinless whitefish fillet (such as cod, haddock, or halibut); 2 small shallots, thinly sliced into rings; 1 Fresno chile, very thinly sliced into rings; 2 lemons, divided; 5 Tbsp. extra-virgin olive oil

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Servings: 4

Cost: $3.94 /serving

Author : Claire Saffitz

recipes family meals oregano

Roast Fish with Cannellini Beans and Green Olives

Ingredients

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4 sprigs oregano2 15.5-oz. cans cannellini (white kidney) beans, rinsed½ cup Castelvetrano olives, pitted, tornKosher salt1½ lb. whole skinless whitefish fillet (such as cod, haddock, or halibut)2 small shallots, thinly sliced into rings1 Fresno chile, very thinly sliced into rings2 lemons, divided5 Tbsp. extra-virgin olive oil

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Instructions

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Step 1

Preheat oven to 300°. Combine oregano, beans, olives, and ½ 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.

Step 2

Cut remaining lemon into wedges and serve alongside fish and beans for squeezing over.