Roast Cod with Great Cannellini Beans and Kalamatas
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Prep Time:
15m
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Cook Time:
20m
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Total Time:
40m
Ingredients
- 1 lb Cod fillets, two, skinless
- 12 oz Cannellini beans, rinsed (3/4 of a 15oz can, white kidney, Great Northern, etc.)
- 1/4 c Kalamata olives, pitted, sliced
- 1 Lemon
- 1 Shallot, thinly sliced
- Fresh oregano or thyme, 3-4 sprigs
Instructions
- Generously season fish fillets with salt and pepper. Set aside.
- Preheat oven to 300°F.
- Thinly slice 1/2 of the lemon. Zest the remaining half, and juice.
- In a 2 1/2 qt baking dish, combine beans, olives and 1/2 cup water.
- Place fish on top and nestle into beans.
- Scatter shallots over the fish, then arrange the lemon slices, slightly overlapping, over the fish.
- Drizzle everything with olive oil. Roast until fish the is opaque throughout and flaky in the center, 15-25 minutes (depending on the thickness of the fillets).
- Remove from oven and let rest for 5-10 minutes. Plate and serve.