Ingredients: 

2 jars Corona Beans, rinsed. 

1/2 cup Castelvetrano olives, pitted, torn

Chicken Stock

Kosher salt

1 1/2 lb. whole skinless whitefish fillet (I prefer halibut)

2 small shallots, thinly sliced into rings

1 Fresno chile, very thinly sliced into rings. When I can't get fresh Fresnos I use Controne Hot Pepper, they are a great substitute and you don't have to slice the peppers which is a plus

2 lemons, divided

5 Tbsp. extra-virgin olive oil

Directions:

1. Preheat oven to 325°. Combine beans, olives, and ½ cup stock in a shallow 3-qt. baking dish; season lightly with salt. Place fish on top and nestle into beans; season fish generously with salt.
2. 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 and roast until fish is opaque throughout and flesh in the center flakes when gently pressed, 35-40 minutes, check at 30 minutes depending on the type and thickness of the fish.
3. Let rest, occasionally pressing beans down into the liquid so they don’t dry out, 5–10 minutes.
4. Cut remaining lemon into wedges and serve alongside fish and beans for squeezing over.