Broiled Cod with Fennel and Orange Sheet-Pan Dinner

dinner cod fish seafood orange fennel winter quick & easy quick and healthy bean wheat/gluten-free garlic sheet-pan dinner valentine's day

Anna Stockwell

Serves 4

Source

Ingredients

1/4 cup mayonnaise

1/4 teaspoon crushed red pepper flakes (optional)

2 garlic cloves, finely grated, divided

2 teaspoons finely grated orange zest, divided

1 teaspoon kosher salt, divided

4 (6-ounce) skinless cod fillets

1 fennel bulb, very thinly sliced (about 12 ounces)

1 bunch broccolini, trimmed, halved (about 8 ounces)

1 small orange, preferably blood, thinly sliced

1 (15.5-ounce) can white beans, drained, rinsed

2 tablespoons olive oil

1 tablespoon rosemary leaves

1/4 cup sliced almonds, chopped (about 1 ounce)

Method

Heat broiler to high. Mix mayonnaise, red pepper flakes, 1 tsp. garlic, 1 tsp. orange zest, and 1/2 tsp. salt in a small bowl.

Arrange cod fillets on a rimmed baking sheet. Spread mayonnaise mixture over each fillet.

Toss fennel, broccolini, orange, beans, oil, rosemary, and remaining garlic, 1 tsp. orange zest, and 1/2 tsp. salt in a large bowl. Arrange around fish on baking sheet, placing orange slices on top of beans and vegetables.

Place baking sheet under broiler and broil until fish is golden-brown on top, about 5 minutes. Remove from oven, top each fillet with almonds, then continue to broil until almonds are toasted and crisp and fish is completely cooked through, about 1 minute more.