Fish with Cannellini Beans and Olives Recipe


White Fish with Cannellini Beans and Olives Recipe

Yields 4 servings

This recipe was adapted from It is simple to make - although you will need to be careful to adjust cooking times based on what type of fish you use.  Snapper, black cod or halibut would all work. We also recommend using a european canned Cannellini bean, as domestic canned beans are too mushy, leaving no whole beans behind.

1 substantial, or 2 small whitefish fillets (about 2 pounds)
4 sprigs of oregano
2 cans European-canned Cannellini Beans (white kidney beans) (drained)
1/2 cup Green Cerignola or Picholine olives (pitted, torn) 
Sea salt
2 small shallots (thinly sliced into rings)
1 Fresno chile (very thinly sliced into rings and de-seeded)
2 lemons (divided, seeded and thinly sliced)
5 tbsp Rice Bran Oil

High quality extra virgin olive oil for finishing
1. Preheat oven to 300 degrees Fahrenheit
2. Combine oregano, beans, olives, and 1/2 cup of water in a shallow 3-qt baking dish or Dutch oven, and season lightly with sea salt.

3. Place fish on top and nestle into beans, season with more sea salt.

4. Scatter shallots and chile over fish and beans.

5. Place lemon slices overlapping over the top of the fish fillet, covering the surface of the fish.

6. Drizzle everything with oil and roast in your pre-heated oven until the fish is opaque throughout, and the flesh in the center gently flakes when pressed. (About 25-35 minutes - depending on the thickness of the fillets.)

7. Let rest out of the oven for 5-10 minutes, drizzle with favorite olive oil, and then serve.