Description
This Mediterranean Fish and White Bean Skillet is a vibrant, healthy dish featuring tender white fish fillets baked over a flavorful bed of cannellini beans, olives, shallots, and fresh lemon slices. Infused with herbs, white wine, and gentle heat from Fresno chile, it’s a perfect quick seafood dinner full of Mediterranean zest and wholesome ingredients.
Ingredients
Olive Oil
- 1/4 cup olive oil (plus 1 tablespoon, divided)
Vegetables and Aromatics
- 2 medium shallots, peeled and thinly sliced into rings
- 1 Fresno chile (or sweet mini red bell pepper), thinly sliced into rings
- 1 large lemon, thinly sliced into 10 slices with seeds removed
Other Pantry Ingredients
- 1/2 cup dry white wine
- 1 teaspoon dried oregano
- 1 can (15-ounce) cannellini beans (or other white beans such as Great Northern), drained and rinsed
- 1/2 cup pitted and halved Castelvetrano olives
- Salt and freshly ground black pepper, to taste
Protein
- 2 (6-ounce) pieces white fish fillets (such as barramundi, tilapia, cod, grouper, halibut, or sea bass)
Finishing Touch
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat Oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the dish.
- Sauté Shallots: Heat 1/4 cup olive oil over medium heat in an oven-safe skillet, such as enameled cast iron. Add the thinly sliced shallots and cook for 3-4 minutes until softened without browning. Reduce heat if necessary to avoid browning.
- Add Fresno Chile: Stir in the thinly sliced Fresno chile and cook for 2-3 minutes until it begins to soften.
- Add Wine and Oregano: Pour in the white wine and sprinkle the dried oregano. Bring the mixture to a boil and allow it to cook for 1 minute to blend flavors.
- Add Beans and Olives: Add the drained cannellini beans and halved Castelvetrano olives to the skillet. Season with salt and freshly ground black pepper to taste.
- Prepare Fish Fillets: Season the white fish fillets generously with salt and pepper. Place two lemon slices under each fillet directly in the skillet.
- Add Lemon Topping: Top each fish fillet with three additional lemon slices for added citrus flavor.
- Drizzle Olive Oil: Drizzle the remaining 1 tablespoon of olive oil evenly over the fish to keep it moist and flavorful during baking.
- Cover Skillet: Loosely tent the skillet with aluminum foil to prevent the beans and fish from drying out during baking.
- Bake: Place the skillet in the preheated oven and bake for 18-22 minutes, or until the fish is opaque and flakes easily with a fork or reaches an internal temperature of 145°F.
- Finish and Serve: Spoon some of the flavorful pan juices over the fish for moisture, sprinkle with freshly chopped parsley, and serve immediately for a delicious Mediterranean meal.
Notes
- The type of white fish can be varied based on availability and preference – cod, halibut, or sea bass work well.
- Using an oven-safe skillet is crucial for transitioning from stovetop to oven without transferring the food.
- If you prefer less heat, substitute Fresno chile with sweet mini red bell peppers.
- Make sure to remove lemon seeds to avoid bitterness.
- You can swap cannellini beans with Great Northern or navy beans if preferred.
- Leftovers should be stored in an airtight container in the fridge and consumed within 2 days for best quality.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
