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Roast Fish With Cannellini Beans And Green Olives

Ingredients

• Ingredients
• 4 sprigs oregano
• 2 15.5-oz. cans cannellini (white kidney) beans, rinsed
• ½ cup Castelvetrano olives, pitted, torn
• Kosher salt
• 1½ lb. whole skinless whitefish fillet (such as cod, haddock, or halibut)
• 2 small shallots, thinly sliced into rings
• 1 Fresno chile, very thinly sliced into rings
• 2 lemons, divided
• 5 Tbsp. extra-virgin olive oil

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