Mediterranean Cod with Herbed Semolina Crust over Fennel, Cherry Tomato and White Bean Stew

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray or ovenproof dish with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   In a bowl, combine the fine semolina, grated Parmesan cheese, half of the chopped fresh parsley, dried oregano, lemon zest, 1 grated garlic clove, 2 tbsp (30 ml) olive oil, a pinch of salt, and black pepper. Mix until the texture is loose but slightly moistened.

3. 3

   Pat the cod fillets dry with paper towels, season them with a little salt and pepper, place them on the tray, and press the semolina mixture onto the top of each fillet to form the crust.

4. 4

   Bake the cod for 12 to 15 minutes at 220 °C / 425 °F, until the fish flakes easily and the crust is golden. For extra color, broil for 1 to 2 minutes, watching closely.

5. 5

   While the cod bakes, heat 2 tbsp (30 ml) olive oil in a wide skillet or shallow pot over medium heat. Add the sliced fennel, red onion, and a pinch of salt. Cook for 8 minutes, stirring, until softened and lightly golden.

6. 6

   Add the 2 chopped garlic cloves and the red pepper flakes. Cook for 30 seconds. Stir in the cherry tomatoes and cook for 4 minutes, until some begin to burst.

7. 7

   Pour in the dry white wine and cook for 2 minutes so it reduces slightly. Add the vegetable broth, cooked white beans, and green olives. Simmer over medium heat for 6 to 8 minutes until the stew is juicy but not watery.

8. 8

   Turn off the heat and add the lemon juice, the remaining chopped parsley, the reserved fennel fronds, and 1 tbsp (15 ml) olive oil. Taste and adjust with more salt and black pepper if needed.

9. 9

   Spoon the fennel, cherry tomato, and white bean stew into shallow bowls and place one semolina-crusted cod fillet on top of each. Serve immediately.