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Roast Fish with White Beans and Calabrian Chiles

Roast Fish with White Beans and Calabrian Chiles
Serves: 4 people
5 from 4 votes
Total Time30 mins


  • 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!


  • 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.