Roast Fish with Cannellini Beans and Green Olives
INGREDIENTS
4 sprigs oregano or thyme
2 - 15.5-oz. cans cannellini (white kidney) beans*, rinsed and drained
½ cup Castelvetrano olives, pitted, torn (any large green olives will do)
Kosher salt*
1 ½ 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 (substitute Holland chiles, red jalapenos or serrano chiles)
2 lemons*, divided
5 Tbsp. extra virgin olive oil*
DIRECTIONS
Preheat oven to 300 degrees. Combine oregano/thyme, 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. Cut remaining lemon into wedges and serve alongside fish and beans for squeezing over. Serve the fish alongside a salad of arugula, tossed with my lemon vinaigrette (see below for recipe). Enjoy!
Wine Pairing
Sauvignon Blanc, Chardonnay, Pinot Noir
Kid Version
My kids enjoy the fish and beans from this recipe. I add a green vegetable, such as steamed broccoli, to complete the meal. If your kids are into salad, feel free to serve them the full meal, including the arugula salad. Keep in mind that serrano chiles are hotter than Fresno chiles, so if you are substituting serrano chiles the dish will be a bit spicier.
*Recipe adapted from Bon Appetit Magazine October 2018
