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Roast Fish with Cannellini Beans and Green Olives

Roast Fish with Cannellini Beans and Green Olives


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Creamy cannellinis studded with olives and chile flip the script on baked beans (though you can use chickpeas or butter beans instead of cannellini). This is one of those throw-together dinner recipes that relies on staples like canned beans and lemons; all you have to do is pick up the fish. You could cook said fish in less time on higher heat, but slow-roasting provides the best insurance against overcooking.

Ingredients

  • 2 15.5-oz. cans cannellini (white kidney) beans, rinsed
  • ½ cup Castelvetrano olives, pitted, torn
  • 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
  • 5 Tbsp. extra-virgin olive oil

Recipe Preparation

  • Preheat oven to 300°. Combine oregano, beans, olives, and ½ cup water in a shallow 3-qt. baking dish; season lightly with salt. Place fish on top and nestle into beans; season fish generously with salt. Scatter shallots and chile over fish and beans. Very thinly slice 1 lemon and wriggle out seeds. Arrange slices, slightly overlapping, over surface of fish. Drizzle everything with oil and roast until fish is opaque throughout and flesh in the center flakes when gently pressed, 25–35 minutes, depending on the type and thickness of the fish. Let rest, occasionally pressing beans down into the liquid so they don’t dry out, 5–10 minutes.

  • Cut remaining lemon into wedges and serve alongside fish and beans for squeezing over.

Reviews SectionMy fault for using a frozen white fish from TJs. It happens. But the fish came out tough and rubbery, even though it was just barely cooked. However, we LOVED the mixture of castelvetrano olives, cannellini beans, oregano, and lemon. I did as another reviewer did and replaced the water with chicken stock, which made this became almost a quick cassoulet. It would be delicious with pork or chicken! If I made it with fish again I would use a better quality, fresh fish, and probably sousvide it separately.AnonymousLos Angeles, CA06/17/20This was delicious. Today I am going to make it again using chicken thighs with the skin removed. I think it will be just as good. I will pre-cook the chickenIn olive oil with lemon and oregano then brown e on top of the beans.AnonymousNew york04/06/20I loved this recipe, but after reading the negative reviews, I made a small change to the preparation. I was worried that the roasting temperature would be too low for the flavor of the beans to come together but I didn't want to overcook the fish. I minced and sauteed the shallots and peppers in olive oil (plus a small clove of garlic), then mixed the beans and olives into the pan for a few minutes before transferring to the baking dish. I also used dried oregano instead of fresh since it saved a few dollars. Twenty-five minutes at 325 worked well, but this will likely vary depending on thickness of the fish.Made this with cod and it turned out great for a fairly quick healthy meal.AnonymousRichardson, Texas01/01/20This was delightful. I made a few changes due to available items - grouper, and lime instead of lemon, and no olives as I don’t like them. It was just great. I sopped up the juice with some crusty bread. YUMAnonymousSalt Lake City 08/16/19I am surprised at the bad reviews. My family raved about this recipe! It tasted like we were eating at a pricey restaurant. I have requests to make is again for Easter! That is why I'm back here printing it again.WastedTime1970Toms River, NJ04/15/19I agree with many of the other comments....this recipe was good, but not great. I actually cooked my own beans which helped and added to the flavor and used jalapeno popper instead of fresno chilis. I found all the textures to be far too similar and will toast up some herbs with crispy panko bread crumbs next time to see if that helps round this out from a texture perspective. I think I will also use less water since it was really soupy.AnonymousMemphis, TN12/09/18Disappointing. The idea was good. Ingredients are those I’ve used may times before in other recipes. It came together easily and looked beautiful but tasted flat. Something was missing. I agree with the reviewer that said the 300 oven wasn’t hot enough..... but then again, I doubt the tempeture is the problem here. Sorry that I am unable to pinpoint exactly what didn’t work here.GarilynnsSanta Barbara 12/01/18This was a great recipe! Easy to assemble and cook, great light taste. The Castelvatrano olives were key here. I wish Bon Appetit let you upload photos of your final product here because this one was a beauty!AshleyBrookeWashington, DC11/09/18I have made this for a crowd & served it over arugula. They were all impressed. I subbed cod for tilapia, which works well. I have also done variations without the olives and peppers, but I find those are really what makes this dish stand out. This is a good base recipe which you can easily adapt and turn into an quick weeknight dinner (as I have done several times now). This recipe has also got me hooked on cooking cannellini beans lately. They turn out very creamy in this recipe. Quick, easy, low cost (frozen fish), & can be doubled. Checks all the boxes.DarrahPState College, PA10/29/18Excellent recipe. Love the versatility on the species of fish used.cheese1227Brunswick, Maine10/17/18It was simple to throw together and it had some interesting flavors, but I felt like there was something lacking here. It needed a bit more richness and complexity. I added a teaspoon of chicken bouillon at the end which made the broth more delicious and dip-able.AnonymousBrooklyn10/01/18This was awesome. I used cod, and followed the recipe as written. Wonderfully subtle flavors - the spice from the Fresno chile were just right. I served it with a gluten-free rye-ish toast to soak up the delectable juices. I had to cook it a bit longer than the recipe directed (about 45 min total to get the cod texo temp) but all-in-all a winner. Would definitely make this again!AnonymousSan Diego. CA09/30/18While the fish turned out delicious, I was unimpressed with the beans and olive mixture. Not that it was bad, but for the work involved ( or should I say the ingredients, since basically you’re just putting it in a baking dish ) there are many other recipes I would choose . Secondly, I used cod, and 300° actually is not hot enough to cook a thick fillet in 35 minutes, so I had to increase the temperature to 350 and cook it in additional 20 minutes. Ihave an oven thermometer, and I tested the internal temperature of the fish as well. Overall, it was tasty, but not necessarily delicious....jeffalanhale3735Chicago09/29/18


Watch the video: Mediterranean Baked Fish with Tomatoes and Capers (May 2022).