1 large bunch parsley, roughly chopped (about 1 1/2 cups)
1/2 cup chopped fresh dill
2 shallots, roughly chopped
3 cloves garlic, chopped
1 tablespoon red wine vinegar
1/3 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
For the fish:
Two 15-ounce cans white beans, drained, rinsed and blotted dry
Four 5-ounce cod or haddock fillets
Salt and ground black pepper
1/2 cup sliced almonds
Lemon wedges, for serving
Heat the oven to 400 F. In a blender, combine all ingredients for the sauce. Pulse until mixed, but still chunky (about 10 pulses). If there isn’t enough liquid to blend the herbs, add another tablespoon of vinegar. Set aside.
In a 3-quart baking dish, spread the beans in an even layer. Season with salt and pepper.
Use paper towels to blot away any excess moisture from the fish fillets (this is especially important if they are thawed from frozen). Season the cod lightly with salt and pepper, then set the fillets on top of the beans. Drizzle the parsley sauce over the fish and beans, then bake until the fish is almost cooked through (bright white and opaque), about 15 to 18 minutes.