Author: Liz Frome
Creamy cannellini with olives and chiles change up traditional baked beans (you can use chickpeas or butter beans instead of cannellini). This is a very easy throw-together dinner recipe that you can make using staples like canned beans and lemons; all you have to do is pick up the fish. You could cook the fish in less time on higher heat, but slow-roasting insures against overcooking.
INGREDIENTS
4 sprigs oregano
2 15.5-oz. cans cannellini (white kidney) beans, rinsed
You can use three cans of beans if you use more fish.
½ cup Castelvetrano olives, pitted, torn
Kosher salt
Black Pepper
2 lbs. whole skinless whitefish fillet (such as cod, haddock, or halibut). I used halibut
2 small shallots, thinly sliced into rings
4 hand full of spinach
1 Fresno chile, very thinly sliced into rings
I used 4 jalapeno peppers
3 lemons, divided
2 teaspoons red pepper flakes
5 Tbsp. extra-virgin olive oil
RECIPE PREPARATION
Preheat oven to 300°.
Combine oregano, beans, spinach, olives, and ½ cup water in a shallow 3-qt. baking dish; season lightly with salt and pepper.
Place fish on top and nestle into beans; season fish generously with salt.
Sprinkle the red pepper flakes over the top.
Scatter shallots and chile over fish and beans.
Very thinly slice 2 lemons 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.
Cut remaining lemon into wedges and serve alongside fish and beans for squeezing over. I also served with good quality sliced bread!