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

• Sale kosher

• 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 olio extravergine di oliva

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.

Avvertenza

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