Creamy cannellinis studded with olives and chile flip the script on baked beans (though you can use chickpeas or butter beans instead of cannellini). Roast Cod with Cannellini Beans and Green Olives is one of those throw-together dinner recipes that relies on staples like canned beans and lemons; all you have to do is purchase some fish. You could cook said fish in less time on higher heat, but slow-roasting provides the best insurance against overcooking.
That being said, the original recipe indicated you should cook the fish for 25-35 minutes at only 300°, but after reading several Bon Appétit reviews, many cooks said the temp was too low and the time not nearly long enough. So I took heed of their comments and cooked the cod at 325° for about 45 minutes. It was perfect! (My changes are indicated in the recipe below.)
But I think one of the main flavor boosts came from using homemade fish stock in place of the half cup of water. If you don’t have any, use chicken or vegetable broth, either of which will provide more depth of flavor than just water. And don’t omit those chiles. They add just enough heat and a pop of color to complete the dish.
Using a mandoline (which I should have used) will assist in getting those razor thin slices for the shallot, lemon and chiles. I had to slice down two lemons to cover—with an overlapping pattern—the entire length of the cod; plus my shallots were slightly too thick.
When you go to plate individual servings, drizzle some very good extra-virgin olive oil over everything to bring it all together, lending a creamy silkiness to the dish. To complete the meal we paired ours with sautéed baby spinach with roasted garlic.
Roast Cod with Cannellini Beans and Green Olives
4 sprigs oregano
2 15.5-oz. cans cannellini (white kidney) beans, rinsed
½ cup Castelvetrano olives, pitted, torn
1½ lb. whole skinless cod fillet (substitute haddock, or halibut)
- 1/2 cup homemade fish stock (substitute vegetable or chicken broth)
2 small shallots, thinly sliced into rings
1 Fresno chile, seeded, very thinly sliced into rings
2 lemons, divided
5 Tbsp. extra-virgin olive oil
- Preheat oven to 325°.
- Combine oregano, beans, olives, and ½ cup fish stock 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 chile slices over cod 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, 35-45 minutes, depending on the type and thickness of the fish. (Start checking at 35 minutes just to be sure.)
- 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.
Adapted from a recipe by Claire Saffitz from Bon Appétit