Roast Fish with White Beans and Calabrian Chiles
Total Time
30 minutes
Rating
5 out of 5 stars
(14)
Ingredients
4 servings
- 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!)
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Preparation
Step 1
Preheat the oven to 375 degrees F.
Step 2
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.
Step 3
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.
Step 4
Transfer to the preheated oven and bake until the fish is cooked through and flakes easily with a fork, about 15 minutes.
Step 5
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