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1
Rinse the beans.
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2
Transfer to a large bowl; cover with water by 2 inches.
-
3
Cover loosely with plastic wrap.
-
4
Let the beans soak at room temperature 7 hours or refrigerate overnight.
-
5
Drain the beans.
-
6
Transfer to a large stockpot.
-
7
Add 12 cups cold water and 2 crushed garlic cloves.
-
8
Bring to a boil.
-
9
Reduce heat to medium-low.
-
10
Simmer until tender, 40 to 45 minutes.
-
11
Drain.
-
12
Season with salt.
-
13
Transfer to a large bowl.
-
14
Preheat the oven to 375F.
-
15
Add 2 crushed garlic cloves, the tomato, onion, sage, and 1/4 cup oil to the bowl with beans.
-
16
Season with salt and pepper.
-
17
Toss to combine.
-
18
Transfer to a 9 x 13-inch baking dish.
-
19
Bake 15 minutes.
-
20
Meanwhile, open each fish like a book, and place them on oiled baking sheets, skin sides down.
-
21
Season with salt and pepper.
-
22
Rub the flesh with the 4 peeled whole garlic cloves; discard the garlic.
-
23
Roll each rosemary sprig in oil from the baking sheets; place 2 sprigs on top of each fish.
-
24
Drizzle the fish with remaining 3/4 cup oil.
-
25
Arrange the remaining 6 crushed garlic cloves around fish.
-
26
Remove beans from oven; toss.
-
27
Bake until slightly golden, about 10 minutes.
-
28
Bake the fish until the flesh is opaque, about 10 minutes.
-
29
Remove from the oven; pour the lemon juice and wine over the fish.
-
30
Bake 2 minutes more.
-
31
Serve the fish with the beans and lemon wedges.
