Roast Fish with Cannellini Beans and Green Olives
Ingredients
- 4 sprigs oregano
- 2 15.5-oz. cans cannellini (white kidney) beans, rinsed
- ½ cup Castelvetrano olives, pitted, torn
- Kosher salt
- 1½ lb. whole skinless whitefish fillet (such as cod, haddock, or halibut)
- 2 small shallots, thinly sliced into rings
- 1 Fresno chile, very thinly sliced into rings
- 2 lemons, divided
- 5 Tbsp. extra-virgin olive oil
Instructions
Roast Fish with Cannellini Beans and Green Olives serves 4 original recipe by Bon Appetit.
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