Active Time

　　30 minutes

　　Total Time

　　30 minutes

　　A zesty-flavored mayonnaise spread is the secret to this super-tender flavorful fish, and the glue that holds the almond crust in place. Add white beans, broccolini, fennel, and slices of orange for a quick sheet-pan dinner that cooks under the broiler in just 6 minutes.

　　

Ingredients

Serves 4

　　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)

　　

Step 1

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.

　　

Step 2

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

　　

Step 3

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.

　　

Step 4

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.