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Roast Fish with Cannellini Beans and Green Olives

Roast Fish with Cannellini Beans and Green Olives

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This roasted white fish with cannellini beans and green olives is a wonderful example of how simple, Mediterranean-inspired ingredients can create a deeply satisfying meal. Choosing a substantial white fish like cod, haddock, or halibut ensures the fillet stays succulent as it gently roasts atop a bed of creamy beans and salty Castelvetrano olives. The addition of fresh oregano and a hint of chilli provides a delicate warmth that perfectly complements the bright, citrusy notes of the roasted lemon slices.

As a heart-healthy main course, this dish is naturally low in saturated fat but rich in protein and fibre. It is an ideal choice for a nutritious midweek supper that requires minimal preparation and only one roasting tin. Serve this fragrant fish directly from the oven with a side of steamed seasonal greens or a crisp green salad to complete a light yet nourishing meal.

Ingredients for Roast Fish with Cannellini Beans and Green Olives

4 sprigs oregano
2 (450g) cans cannellini (white kidney) beans, rinsed
80g Castelvetrano olives, pitted, torn
Koshersalt
675g whole skinless whitefish fillet (such as cod, haddock, or halibut)
2 small shallots, thinly sliced into rings
1 Fresno chilli, very thinly sliced into rings
2 citroner, delade
80ml extra jungfruolivolja

How to make Roast Fish with Cannellini Beans and Green Olives

Preheat oven to 149°C. Combine oregano, beans, olives, and 120ml 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 chilli 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 centre 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.

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