Roast fish with cannellini beans & green olives

This is a great one-pot dinner – perfect to just pop in the oven while you get on with other things.

Ingredients

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

Method