I made this on a weeknight when “cooking” meant I was one minor inconvenience away from cereal for dinner. Citrus-zesty fish plus beans and almonds sounds fancy, but it’s basically stir, smear, bake, and pretend you planned it.
The first time I tried it, I absolutely forgot the orange segments until the last second, and it still tasted like I had my life together—bright, buttery fish with crunchy almonds doing the most.
This is the recipe you make when you want compliments without committing to real effort. Serve it hot and soak up the smug satisfaction while the oven takes all the credit.
Baked Citrus Fish with Almonds & Beans
EQUIPMENT (PAID LINKS)
- Oven
- Rubber spatula or spoon
- Aluminum foil
- Tongs or serving spoon
Ingredients
- ½ cup mayonnaise
- ½ teaspoon crushed red pepper
- 2 cloves garlic minced, divided
- 3 teaspoons orange zest divided
- 2 white fish fillets about 5–6 oz each
- 2 cups green beans trimmed
- 1 can cannellini beans 15 oz, drained and rinsed
- 1 fennel bulb thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon chopped rosemary
- ½ cup orange segments
- ¼ cup sliced almonds
Instructions
- Preheat the Oven: Heat the oven to 400°F so it’s ready when the pan goes in.
- Slice the Fennel: Trim the fennel bulb and thinly slice it into curved strips. Set aside for the bean mixture.
- Make the Citrus Mayo Topping: In a small bowl, whisk together the mayonnaise, crushed red pepper, half the minced garlic, and 2 teaspoons of the orange zest until smooth and well combined.
- Coat the Fish: Line a baking sheet with aluminum foil. Place the fish fillets on the sheet and spread the citrus mayo mixture evenly over the top of each fillet.
- Season the Beans and Vegetables: In a large bowl, combine the green beans, cannellini beans, and sliced fennel. Add the olive oil, rosemary, the remaining minced garlic, and the remaining 1 teaspoon orange zest. Toss until everything is evenly coated.
- Arrange on the Pan: Spoon the bean-and-vegetable mixture onto the baking sheet around the fish, keeping the fish clear so the topping stays on top.
- Add Citrus and Almonds: Scatter the orange segments over the bean mixture, then sprinkle the sliced almonds across the beans and oranges.
- Bake: Bake until the fish flakes easily with a fork and the almonds look lightly toasted, about 15 minutes.
- Serve: Plate the fish and spoon the warm beans, green beans, fennel, oranges, and almonds alongside. Enjoy your low-effort glow-up meal.
Video Recipe
Baked Citrus Fish with Almonds & Beans: Tips, Tricks, and Lazy Genius Swaps
You’re here because you want maximum payoff with minimal effort. Respect. Also because future-you deserves fewer dishes and better dinner.
Make the Mayo Topping Work Harder
If your mayo is cold and stiff, it spreads like drywall paste—so let it sit out for 5–10 minutes while you prep. Room-temp mayo is basically a cheat code and gives you that smooth “I know what I’m doing” finish instead of sad clumps.
Don’t Overthink the Fish
Any mild white fish works—cod, tilapia, haddock, halibut, whatever didn’t cost a billion dollars. Just aim for similar thickness so it cooks evenly, because nothing ruins the vibe like dry fish that flakes into regret.
No Fresh Orange? Join the Club
If you don’t have orange segments, a quick squeeze of orange juice over the beans after baking gets you most of the brightness. And if you don’t have fresh zest, a tiny splash of bottled citrus juice in the mayo mix can fake it well enough—we’re cooking dinner, not auditioning for a cooking show.
Almonds Are Great, But Not Mandatory
Sliced almonds bring crunch, but so do chopped walnuts, pecans, or even crushed crackers in a pinch. If you’re out of nuts entirely, a sprinkle of toasted breadcrumbs does the job—the goal is “crunchy top,” not “perfect nut situation.”
Green Beans: Fresh, Frozen, Whatever
Fresh green beans are ideal, but frozen works if you thaw and pat them dry so you’re not steaming everything into mush. Water is the enemy of crisp, and this dish deserves better than soggy bean sadness.
Fennel Swap Without the Drama
Fennel adds that light licorice vibe, but if you’re not a fennel person (or your store isn’t either), thin-sliced onion is a totally fine stand-in. Even celery works for crunch—nobody needs a fennel emergency at 6 p.m.
Beans Can Be Whatever Beans
Cannellini beans are creamy and classic, but great northern beans, navy beans, or chickpeas all play nicely here. Just rinse them well so the whole pan doesn’t taste like can water, because we’re aiming for “bright and cozy,” not “straight from the tin.”
Pan Strategy: Keep the Fish Dry-ish
If you pile beans on top of the fish, that mayo topping gets soggy and slips off like it’s trying to escape responsibility. Keep the fish area clear and tuck the bean mix around it—protect the topping at all costs.
When You Want More Sauce (Because Obviously)
If you’re the kind of person who likes a saucy plate, stir an extra spoonful of mayo with a tiny squeeze of citrus and dab it on after baking. A little extra “finishing sauce” makes you look fancy with zero effort, which is the whole point.
Make It Ahead Without Ruining It
You can mix the beans, fennel, seasonings, and oil a few hours ahead and keep it in the fridge. Hold the orange segments and almonds until right before baking so they don’t get weird—some ingredients simply don’t thrive in pre-game mode.
Leftovers That Don’t Taste Like Sadness
Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven or air fryer so the almonds crisp back up—microwaving works, but it does turn the crunch into “soft life choices.”
The “I’m Too Tired” Shortcut
If you’re truly done with the day, skip slicing fennel paper-thin and just chop it into thinner-ish strips, then call it rustic. Rustic is what we say when we didn’t feel like being precise, and honestly, it’s still delicious.
