You’ve got fish. You’ve got beans. You’ve got olives. You’ve got: dinner!
and lemons. But don’t let the humble ingredient list fool you—what you end up with is creamy cannellinis studded with olives and chile all hanging out in an herby olive oil, topped with lemon-y tender fish.
Luckily the steps for the recipe are as low-key as the ingredient list. You start things off by combining fresh oregano, canned beans , tornolives, and water in a 3-qt. baking dish. You then place the fish on top of the beans, or as Saffitz puts it “nestle into beans”, and scatter thinly sliced shallots and Fresno chiles over everything.
this year, right? Once you’ve done that, drizzle everything with lots of olive oil and pop it into a 300 degree oven.It’s important to note that even though the word “slow” is in the whole technique for this fish, the process is anything but. The fish is only in the oven for around 30 minutes, and while you theoretically could cook the fish in less time on a higher heat, that low and slow method is what provides the best insurance against overcooking. Which is a very important kind of insurance.
Once the fish is done, take it out and let it rest for 5-10 minutes. Yes, fish needs to rest too. It’s a chance to let the flavors mingle together a little longer while letting the fish cool slightly. While that’s happening make sure the beans stay submerged-ish in the liquid . Then serve everything with a few lemon wedges to squeeze over. And if you’re future me, some crusty bread to sop up all the brothy beans, too.
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