A bean recipe for every taste:
1. with kitchen scissors, cut all the fins from the cod into small pieces. Rinse the cod and season with salt, pepper and juice of one lemon. Peel the shallots. Rinse the fennel, cut into 1 cm wide wedges, chop the fennel greens and set aside. Remove the seeds from the pepper and cut the pepper into fine slices. Peel the garlic and cut into fine slices. Pluck the thyme and rosemary and chop coarsely.
Heat olive oil in a roasting pan and sauté the fennel and shallots for 3-4 minutes. Fold in garlic, kitchen herbs, pepper and paradeis pulp and fill up with wine. Season with salt and a pinch of sugar and put everything together in a large ovenproof gratin dish. Place the fish in the gratin dish. Cook in a hot oven at 200 °C (gas 3, convection oven 180 °C) on the second rack from the bottom for half an hour, basting the fish with the sauce from time to time. In the meantime, press the pal beans out of the pods. 3.
After 30 minutes, add the cherry tomatoes and the pal beans and cook for another 15-20 minutes. Serve the fish sprinkled with the fennel greens.
Tip: Pre-order the cod from the fishmonger. If you like, you can skin the cooked fish before serving.
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