Roasted White Fish with Cannellini Beans and Green Olives

Serves: 4


4 sprigs oregano, leaves removed and torn if large

2 (15.5 oz) cans cannellini (white kidney) beans, drained and rinsed. You can also use chickpeas or butter beans)

½ cup Castlevetrano olives, pitted, and torn (I remove the pits with a cherry pitter)

Kosher salt

1 ½ lbs whole skinless whitefish fillet such as cod, haddock, or halibut

2 small shallots, thinly sliced into rings

1 Fresno chili or ½ jalapeno pepper, very thinly sliced into rings, optional, or use as little or as much as desired

2 lemons, divided

5 Tbsp Flying Olive Extra Virgin Olive Oil such as Lemon, Gremolata, or a Single Varietal of Choice plus a little more for oiling the baking dish


Preheat the oven to 300 degrees F.

Combine the oregano, beans, olives, and ½ cup water in a shallow, oiled baking dish, lightly season with salt. Place the fish on top and nestle it into the beans. Season the fish generously with salt.

Arrange the lemon slices, slightly overlapping, over the surface of the fish. Scatter the shallots and chili over the fish and beans. Very thinly slice 1 lemon, removing the seeds.  Drizzle everything with Flying Olive EVOO and roast until the fish is opaque throughout and the flesh in the center flakes easily with a fork, about 25-30 minutes, depending on the type and thickness of the fish. Let the dish rest, occasionally pressing the beans down into the liquid so they won’t dry out, about 5-10 minutes.

Cut the remaining lemon into wedges and serve alongside the fish and beans or to squeeze over the fish.

Inspired by a recipe in Bon Appetite, 10/20/18

Submitted by Barb L.