Roast Fish with White Beans and Calabrian Chiles
Servings: 4 people
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.