Roasted Halibut on White Beans, Olives and CitrusCourse: SeafoodCuisine: AmericanDifficulty: Easy
This is a family favorite. I love this dish. I have used Swordfish, Cod and Halibut. You can’t go wrong. The only thing I have really changed is I like to slice a lemon thin and tuck the slices around the fish, olives beans and chile pepper. The flavors are great and it is a wonderful dish served with cous cous or brown Basmati rice.
4 sprigs oregano
2 cans 15.5oz cannellini beans or white beans
1/2 cup pitted Castelvetrano olives
1 1/2 lb whole skinless whitefish such as cod or halibut
2 small shallots, sliced thinly
1 Jalapeño, seeded and sliced thinly
2 lemons, sliced thinly
5 Tablespoons olive oil
- Preheat oven to 300. Combine oregano, beans, olives, and 1/2 cup water in a shallow baking dish. Season lightly with salt. Place fish on top and nestle into mixture. Season with a little more salt. Scatter shallots and chile over fish. Add sliced of lemon on top of fish overlapping. Drizzle everything with olive oil. Place in oven and roast until fish is opaque about 25-35 minutes depending on thickness of the fillet. Let rest, occasionally pressing beans down into liquid so they don’t dry out, about 5-8 minutes.
- Serve on warmed plates with rice or couscous and a green vegetable.