This Smoked Paprika Baked Fish with Fennel & Beans is a simple yet flavorful one-pan dish that brings together tender white fish, aromatic fennel, and creamy cannellini beans. Roasted with sweet smoked paprika and a hint of chilli, the ingredients meld into a rich, smoky sauce that perfectly complements the flaky fish. Finished with a bright touch of lemon and fresh herbs, this easy-to-make meal is both comforting and elegant—perfect for a weeknight dinner or a special occasion.

INGREDIENTS – Serves 2

½ head of fennel, cored, fronds reserved for garnish

1 small onion or 3 shallots

6 cherry tomatoes, halved horizontally

2 tablespoons olive oil

1 × 400g (14oz) can cannellini beans in water, drained and rinsed

½ teaspoon sweet smoked paprika

a pinch of red chilli flakes

2 white fish fillets (haddock, cod or hake all work well)

zest and juice of ½ unwaxed lemon

1 tablespoon chopped flat-leaf parsley leaves

salt and freshly ground black pepper

METHOD

1. Heat the oven to 200ºC/425ºF/gas mark 7.

2. Cut the fennel and onion into slices about 7cm (2¾in) thick, then place in a large baking dish with the tomatoes. Drizzle over the olive oil and toss so that everything is lightly coated. Roast for 20 minutes.

3. Add the beans, smoked paprika, a good pinch of salt, some black pepper and the red chilli flakes. Toss everything again – don’t worry if the tomatoes start to fall apart. Pat the fish dry, then gently place in the dish and turn a couple of times to lightly coat in the smoky oil. Season, then rest the fish on top of the vegetables, and return the dish to the oven for 15 minutes.

4. When the fish is done, it should be just flaking apart. Set the dish aside to rest for 5 minutes. Before serving, squeeze over the lemon juice and sprinkle with the lemon zest, the fennel fronds (chopped, if large) and the parsley.

Leon Big Flavours Cookbook, Leon, 13/03/2025, Conran, £22.00, Hardback
Image Credit: Steven Joyce