Roast Fish with Cannellini Beans and Green Olives

Ingredients for Roast Fish with Cannellini Beans and Green Olives

• 4 sprigs oregano

• 2 (450g) cans cannellini (white kidney) beans, rinsed

• 80g Castelvetrano olives, pitted, torn

• Kosher salt

• 675g whole skinless whitefish fillet (such as cod, haddock, or halibut)

• 2 small shallots, thinly sliced into rings

• 1 Fresno chilli, very thinly sliced into rings

• 2 lemons, divided

• 80ml extra-virgin olive oil

How to make Roast Fish with Cannellini Beans and Green Olives

Preheat oven to 149°C. Combine oregano, beans, olives, and 120ml 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 chilli 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 centre 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.