Golden Cod with Creamy White Beans and Fennel

Make it

Instructions

1. 01

   Prepare the oven, fish, and ingredients

   Position a rack in the center of the oven and preheat it to 425°F (220°C). Set a large ovenproof skillet, a small bowl, a chef’s knife, a cutting board, and paper towels on the counter. Rinse 1 fennel bulb and 1 lemon under cool water and dry them well. Trim the fennel, halve it, remove the tough core, and thinly slice it; peel and mince 3 garlic cloves; rinse and finely chop 15 g fresh parsley; and rinse 120 g baby spinach, then spin or pat it very dry. Drain and rinse 2 cans cannellini beans, each 15 oz (425 g). Pat 680 g cod fillets very dry, check for bones, and arrange them on a plate. Measure 60 g panko breadcrumbs, 30 g finely grated Parmesan cheese, 1 tsp smoked paprika, 1 tsp kosher salt, and ½ tsp black pepper separately. Cut the lemon into wedges after zesting 1 tsp of zest for the crumb topping. | Why: Early measuring and drying prevent watery browning and keep the cooking sequence smooth.

2. 02

   Make the crisp topping

   In the small bowl, combine 60 g panko breadcrumbs, 30 g finely grated Parmesan cheese, 1 tsp lemon zest, 5 g chopped fresh parsley, ¼ tsp smoked paprika, ¼ tsp kosher salt, and ⅛ tsp black pepper. Stir until evenly mixed, then set the bowl aside. | Why: Mixing the topping before the skillet gets hot gives the crumbs an even seasoning and a crisp, golden finish.

3. 03

   Sauté the fennel and garlic

   Place the ovenproof skillet over medium heat for 1 minute. Add 2 tbsp olive oil and swirl to coat. Add the sliced 1 fennel bulb and cook for 6–8 minutes, stirring every 1–2 minutes, until softened and lightly golden at the edges. Add 3 minced garlic cloves and cook for 30 seconds, just until fragrant; do not let the garlic brown. | Why: Softening the fennel first builds sweetness while the brief garlic cooking preserves its fresh flavor.

4. 04

   Build the white-bean skillet

   Stir in 2 drained and rinsed cans cannellini beans, 240 ml low-sodium vegetable broth, 120 g dried baby spinach, ½ tsp smoked paprika, ½ tsp kosher salt, and ¼ tsp black pepper. Cook over medium heat for 3–4 minutes, stirring gently, until the spinach wilts and the broth bubbles around the beans. Taste the liquid carefully and add no extra salt unless needed. | Why: The broth loosens the skillet into a spoonable sauce, while the beans and greens create a hearty base for the fish.

5. 05

   Top and roast the cod

   Nestle 680 g dry cod fillets into the hot bean mixture, leaving a little space between pieces. Brush the fish with 1 tbsp olive oil, then scatter the prepared crumb mixture evenly over the fillets. Transfer the skillet to the 425°F (220°C) oven and roast for 10–13 minutes, depending on thickness, until the thickest fillet reaches 145°F (63°C) on an instant-read thermometer and flakes into moist, opaque layers when gently pressed. If the crumbs are pale, broil for 30–60 seconds while watching continuously. | Why: Roasting cooks the fish gently in the savory steam while the topping browns without drying the beans.

6. 06

   Rest and serve

   Carefully remove the skillet using oven mitts and place it on a heatproof surface. Let it rest for 5 minutes; the fish will finish setting and the bean sauce will thicken slightly. Sprinkle 10 g chopped fresh parsley over the skillet and serve immediately with 1 lemon, cut into wedges, for squeezing at the table. Warn diners that the skillet handle is hot. | Why: Resting protects the cod’s delicate texture, while parsley and lemon brighten the rich, savory topping.