Roast Fish with Cannellini Beans and Green Olives

Preheat oven to 325°. Combine oregano, beans, olives, and ½ cup water (or 1/4 cup water, 1/4 cup wine) 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 over fish and beans..

Very thinly slice 1 lemon and wriggle out seeds. Arrange slices, slightly overlapping, over surface of fish. Drizzle everything with oil

Roast until fish is opaque throughout and flesh in the center flakes when gently pressed, 30–45 minutes, depending on the type and thickness of the fish.
Note: USDA temp for fish is 145, but you should take out the fish slightly under this temp

Let rest, occasionally pressing beans down into the liquid so they don’t dry out, 5–10 min

Cut remaining lemon into wedges and serve alongside fish and beans for squeezing over.