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Roast Cod with Great Cannellini Beans and Kalamatas

  • Prep Time: 15m
  • Cook Time: 20m
  • Total Time: 40m


  • 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


  1. Generously season fish fillets with salt and pepper. Set aside.
  2. Preheat oven to 300°F.
  3. Thinly slice 1/2 of the lemon. Zest the remaining half, and juice.
  4. In a 2 1/2 qt baking dish, combine beans, olives and 1/2 cup water.
  5. Place fish on top and nestle into beans.
  6. Scatter shallots over the fish, then arrange the lemon slices, slightly overlapping, over the fish.
  7. 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).
  8. Remove from oven and let rest for 5-10 minutes. Plate and serve.