Roast Fish with Cannellini Beans and Green Olives
Ingredients
The main dish
-
1½
lb.
whole skinless whitefish fillet
-
2
small
shallots
-
1
Fresno chile
Fresno chile
-
2
lemons
lemons
-
5
Tbsp.
extra-virgin olive oil
The beans and olives
-
4
sprigs
oregano
-
2
15.5-oz.
cans cannellini beans
-
½
cup
Castelvetrano olives
-
Kosher salt
Kosher salt
Instructions
- Preheat the oven to 300°F.
- Combine oregano, beans, olives, and ½ cup water in a baking dish, and season lightly with salt.
- Place the fish on top of the beans and season it generously with salt.
- Scatter shallots and chile over the fish and beans.
- Thinly slice 1 lemon and arrange the slices over the fish.
- Drizzle the dish with olive oil and roast for 25–35 minutes until the fish is opaque and flakes easily.
- Let the dish rest for 5–10 minutes, pressing the beans down occasionally.
- Cut the remaining lemon into wedges and serve alongside.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
30g
Sodium
300mg
Cholesterol
60mg
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