This flavorful white fish with cannellini beans and olives is a Mediterranean-inspired dish that's both healthy and satisfying. The tender, flaky fish pairs perfectly with the creamy cannellini beans and the briny burst of green olives, creating a dish rich in protein, fiber, and heart-healthy fats. Simple yet elegant, this recipe is ideal for a weeknight dinner or a special occasion, offering bold flavors and nourishing ingredients.

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
2 lemons, divided
5 Tbsp. extra-virgin olive oil
Instructions:
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 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.
Enjoy!
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(This recipe is adapted from Bon Appetit)
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