Mediterranean Cod over Warm Cannellini Cream with Caramelized Fennel and Saffron Olives

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Pat the cod fillets dry with paper towels. Rub them with 1 tbsp olive oil, sweet paprika, dried oregano, a pinch of salt, and black pepper. Set aside while you prepare the base.

2. 2

   Heat 1 tbsp olive oil in a large skillet over medium heat. Add the sliced fennel with a pinch of salt and cook for 8 to 10 minutes, stirring occasionally, until tender and golden. Add half of the chopped onion and cook 3 minutes more. Transfer the caramelized fennel to a plate and keep warm.

3. 3

   In the same skillet, add 1/2 tbsp olive oil. Add the remaining onion and cook for 4 minutes over medium heat until softened. Add 2 chopped garlic cloves and cook for 30 seconds. Stir in the cannellini beans, 180 ml / 3/4 cup of the stock, and the lemon zest. Cook for 4 minutes.

4. 4

   Blend the bean mixture with an immersion blender, directly in the skillet if safe to do so or in a blender jar, until thick but still rustic. Add 1 tbsp lemon juice, salt, and pepper to taste. If needed, loosen with a little more stock. Keep the cream warm over very low heat.

5. 5

   Place the cod fillets on a baking tray or oven-safe skillet. Roast at 220°C / 425°F for 10 to 12 minutes, until the fish is opaque and flakes easily with a fork.

6. 6

   While the cod roasts, heat the remaining 1/2 tbsp olive oil in a small skillet over medium-low heat. Add the grated or crushed garlic clove and cook for 20 seconds. Add the green olives, the saffron and its soaking water, and the dry white wine. Cook for 2 to 3 minutes until slightly reduced. Add the remaining 1 tbsp lemon juice and the last 60 ml / 1/4 cup stock; cook 1 minute more.

7. 7

   To serve, spoon the warm cannellini cream onto the plates. Top with the caramelized fennel, then place one cod fillet on each portion. Finish with the saffron olives and their juices, chopped fresh parsley, and, if reserved, a few tender fennel fronds. Serve immediately.