Skip to main content
Epicurious

Broiled Cod With Fennel and Orange

By Anna Stockwell

4.6

(36)

Broiled cod with fennel and orange on a dark blue plate with a fork.
Photo by Chelsea Kyle, Food Styling by Anna Stockwell

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.

Recipe information

  • Total Time

    30 minutes

  • Yield

    Serves 4

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)

Preparation

  1. 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.

TagsCodFishSeafoodFennelRoot VegetableVegetableOrangeCitrusFruitBroccoli/BroccoliniWhite BeanBean and LegumeMainDinnerGluten FreeDairy FreeQuickEasy30 Minutes or LessSheet-Pan DinnersWeeknight MealsBroilWinterEpicurious

See Related Recipes and Cooking Tips

Read More
Chipotle-Citrus Ribs
Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.
Zucchini, Pea, and Bulgur Pilaf
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Frijoles de la Olla Ramen (Mexican Stewed Beans)
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
Green Curry Mussels
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.