This post may contain affiliate links. Please read our disclosure policy.
Here is a throw-together recipe that relies mostly on what you can find in your pantry, making this Roast Fish with White Beans and Calabrian Chiles such a great weeknight dinner! Flakey white fish is baked with creamy cannellini beans, Castelvetrano olives, Calabrian chiles, and fresh herbs for a wondrous dinner!
This is one of those dinners that I made on a Monday night when I didn’t have much in my fridge as far as fresh produce goes. So, I pulled some halibut out of my freezer and dug through my pantry on a hunt to make something magnificent. I always have cans of cannellini beans because let’s just face it, they are one of the best things a pantry could ask for! I love how soft and creamy they are, and how they really soak up the flavors of whatever you pair them with. Here, they soak up some spice from the chiles, some tart/tangy flavors from the lemon and white wine vinegar, and some of the fresh herby flavors from the oregano.
While I love every detail of this dish, probably my very favorite addition is the chopped Calabrian chiles. If you have yet to buy a jar of Calabrian Chiles and you love a little spice in your life, these crushed, oil-packed chiles from Italy’s Calabria region are a must to try. They have a complex flavor and a nice kick of heat that complements many savory dishes. Definitely grab a jar next time you are at the store and toss it into simple pasta dishes, on your homemade pizzas, or even on salads! They are so great! In this dish, they add a perfect kick of heat to the white beans that is so addicting!
Overall, this Roast Fish with White Beans and Calabrian Chiles is such a perfect, simple dinner with minimal kitchen clean-up that I hope you all love! Enjoy!
Here are some other, easy Roast Fish recipes you may love!
Easy Lemon Thyme Roasted Salmon
Roast Fish with White Beans and Calabrian Chiles
Ingredients
- 2 [15-ounce] cans cannellini beans drained and rinsed
- 1 large shallot cut in half and thinly sliced into half moons (or 2 small shallots)
- ½ cup castelvetrano olives torn in half
- 2 tbsp chopped calabrian peppers from the jar
- ¼ cup extra virgin olive oil + 1 tbsp
- ¼ cup white wine vinegar
- 1 lemon thinly sliced and seeds picked out
- 1 tbsp oregano leaves loosely chopped
- kosher salt
- black pepper
- 4 [6-8 ounce] halibut filets *you can sub cod or salmon here, too!
Instructions
- Preheat the oven to 375 degrees F.
- In a 9x13 baking dish or in a 9x6 oval roasting dish combine the drained and rinsed white beans, shallot, castelvetrano olives, chopped calabrian peppers, ¼ cup of the extra virgin olive oil, the white wine vinegar, sliced lemons, oregano leaves, 1 tsp kosher salt, and ½ tsp black pepper. Toss until well combined.
- Nestle the fish filets into the white bean mixture and drizzle with the remaining 1 tbsp of olive oil and season the tops of the filets lightly with salt and pepper.
- Transfer to the preheated oven and bake until the fish is cooked through and flakes easily with a fork, about 15 minutes.
Nutrition information is automatically calculated, so should only be used as an approximation.
This was excellent. Loved the spiciness of the Calabrian chiles in combination with the white beans! The only thing I did off-recipe was to saute the shallots before adding the other ingredients and baking. I am not a huge fan of big onion tastes and pre-cooking them made them milder. So healthy and so yummy. Thanks for another great dish Alex!
Love to hear it!!! Thank you, Allyson.
Wow! Definitely adding this to our dinner rotation. So healthy and full of flavor. Defined dish does it again.
Thank you, Cassie!!
I can’t believe how good this was, and I can’t wait to make it again. I used half the amount of chili’s, and it was perfect level of mild heat for us.
I printed this 6-8 months ago and finally cooked the recipe this week. I am sorry I waited so long, this is such a prefect and easy dish! I used cod as my fish and the only tweak I made to the recipe was to add 2 cloves of minced garlic because…garlic. I had extra since only two of us ate and funny enough it was better (for me) cold! I don’t generally enjoy reheated fish but don’t mind it cold and the flavors seem to have marinated more and the beans are so creamy and delicious. A perfect leftover lunch!
Hi! Hoping to try this. Is the fish frozen or do you let it thaw out before cooking the 15 minutes? Curious if I should thaw out the fish first or not since it will be my only frozen ingredient. Probably a stupid question but I’m a bad cook so just want to ask ha! Thanks!
Happy to help! Yes, you will want to thaw the fish first if using frozen. Hope you enjoy this!