French-Inspired Cod & Fennel Beans

Name: French-Inspired Cod & Fennel Beans
Prep time: 15 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 1.5 lb cod fillet, patted dry and cut into 4 portions; 2 15 oz cans cannellini bean, drained and rinsed; 1 large fennel bulb, thinly sliced; 2 medium shallot, finely chopped; 1.5 cups vegetable broth; 0.5 cup white wine; 2 tbsp olive oil; 1 medium lemon, zested and juiced; use zest and juice; 0.5 oz parsley, chopped

Tender cod and creamy cannellini beans simmer with fennel, shallot, and a bright splash of lemon for a cozy dinner with very little cleanup.

30 min in all
15 min hands-on
Serves 4
Simple

Allergen flags

Alcohol · Celery · Fish · Sulphites

Tonight flags allergens cautiously, from each ingredient. Always check the labels on what you buy.

Ingredients

Cod fillet, patted dry and cut into 4 portions1.5 lb
Cannellini bean, drained and rinsed2 15 oz cans
Fennel bulb, thinly sliced1 large
Shallot, finely chopped2 medium
Vegetable broth1.5 cups
White wine0.5 cup
Olive oil2 tbsp
Lemon, zested and juiced; use zest and juice1 medium
Parsley, chopped0.5 oz

Nutrition per serving

Calories: 680
Protein: 60g
Carbs: 86g
Fat: 9g

Fiber 22 gSugar 9 gSodium 420 mg

An estimate from USDA data for the ingredients, as the recipe is written.

Equipment

Cutting board
Large deep skillet
Knife

Method

1
Prep the ingredients
On a cutting board, pat the cod dry and cut it into 4 portions; drain and rinse the cannellini beans, slice the fennel, chop the shallot and parsley, and zest and juice the lemon.
2
Soften the fennel
Warm the olive oil in a large deep skillet over medium heat; add the fennel and shallot, stir often, and season with 1/2 tsp salt and a few grinds of black pepper.
7 min
3
Simmer the beans
Pour the vegetable broth and white wine into the skillet, then stir in the cannellini beans; bring to a gentle simmer over medium heat and stir occasionally.
10 min
Tip: Keep the simmer gentle so the beans stay intact.
4
Poach the cod
Nestle the cod into the skillet and spoon some broth over each portion; cover and cook over medium-low heat without stirring.
10 min
5
Taste and serve
Stir the lemon zest, lemon juice, and parsley into the skillet. Taste and adjust with 1/4 tsp salt and a few grinds of black pepper, then serve the cod with the beans.

Why Tonight would pick this

Ready in 30 minutes, so it fits a busy weeknight.
At its best in spring.
A French night to keep the week interesting.

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