Roast Fish with White Beans and Calabrian Chiles
Servings: 4 people
Ingredients
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 large shallot, halved and thinly sliced into half moons
- 1/2 cup castelvetrano olives, torn in half
- 2 tbsp chopped Calabrian peppers
- 1/4 cup plus 1 tablespoon extra virgin olive oil, divided
- 1/4 cup white wine vinegar
- 1 lemon, thinly sliced and seeded
- 1 tablespoon fresh oregano leaves, loosely chopped
- kosher salt, to taste
- freshly ground black pepper, to taste
- 4 (6-8 ounce) halibut filets *you can sub cod or salmon here, too!
Instructions
- Preheat the oven to 375℉.
- In a 9x13-inch baking dish or in a 9x6-inch oval roasting dish, combine the drained and rinsed white beans, shallot, castelvetrano olives, chopped calabrian peppers, 1/4 cup of olive oil, the white wine vinegar, sliced lemons, oregano leaves, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss until well combined.
- Nestle the fish filets into the white bean mixture and drizzle with the remaining 1 tablespoon 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.