This recipe will work with just about any of your favorite fish fillets. I used Barramundi, a sustainable sea bass variety, but I think salmon, haddock, cod, or halibut would work just as well.  The key here is to cook everything low-and-slow; in a low 300 degree oven for about 30 minutes; the fish is cooked with lemon slices, hot peppers, tasty green olives and buttery white beans.  One-pan cooking that is both colorful and healthy—my kind of dinner!

(To view this recipe, click on the following link: https://www.epicurious.com/recipes/food/views/roast-fish-with-cannellini-beans-and-green-olives )

Tagged: barramundi, Bon Appetit, Bon Appetit magazine, cannellini beans, chile peppers, fish, fresh oregano, green olives, hot peppers, lemons, olive oil, oregano, roast fish, roast fish with cannellini beans and green olives, shallots, white beans, white fish