4 sprigs oregano
2 400g tins cannellini beans, rinsed
100g Nocellara del Belice olives, stones removed and roughly chopped
Pinch of salt
1½lb whole skinless white fish fillet (such as cod, haddock, or halibut)
2 small shallots, thinly sliced into rings
1 red chilli, very thinly sliced into rings
2 lemons, halved
5 tbsp extra-virgin olive oil
Preheat oven to 300°F/150°C.
Combine oregano, cannellini beans, olives, and 1/2 cup water in a shallow baking dish. Season everything in the dish lightly with salt.
Place fish on top and nestle into beans. Season fish generously with salt.
Scatter shallots and chilli over the fish and beans.
Very thinly slice 1 lemon removing any pips. Arrange the lemon slices, slightly overlapping each other, over surface of fish.
Drizzle everything with olive oil and roast for around 25-35 minutes until fish is opaque throughout and the flesh in the centre flakes when gently pressed.
Remove the fish from the oven and leave to rest for 5-10 minutes, occasionally pressing beans down into the liquid so they don’t dry out.
To serve, cut remaining lemon into wedges and serve alongside fish and beans for squeezing over.
