Roasted Fish + Cannellini Beans and Green Olives

Serves 4 | Prep Time: 10 minutes | Cook Time: 30 minutes

This is a great weeknight meal that relies mostly on your pantry staples. And there’s just one pan! This comes generously from Claire Saffitz.

Ingredients

4 sprigs oregano (sub thyme)
2 15.5-oz. cans cannellini beans, rinsed (sub chickpeas)
½ cup castelvetrano olives, pitted, halved
1/2 cup water or bone broth
Kosher salt
1½ pounds whole skinless fish fillet (cod, salmon, haddock, or halibut)
2 small shallots, thinly sliced into rings
1 fresno chile (or jalapeño), very thinly sliced into rings
2 lemons, divided
5 tablespoons extra-virgin olive oil

Chef Tips

Remember to look for the freshest fish available in your area. Any firm fish will work for this.

Preparation

Step 1

Preheat oven to 300°. Combine oregano, beans, olives, and ½ cup water (or bone broth) in a shallow 3-qt. baking dish; season lightly with salt. Season fish generously with salt. Place fish on top and nestle into beans. 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.