Baked Cod & Butter Beans with Aioli Recipe | Butter Bean Recipe Ideas

Ingredients

• 1 fennel bulb trimmed and thinly sliced
• 1 leek, trimmed, washed and thinly sliced
• 4 tbsp olive oil
• 2 garlic cloves, finely chopped
• 200ml (7fl oz) dry white wine
• 1 tsp ground fennel seeds
• Pinch of chilli flakes or chilli powder
• A big pinch of saffron (optional)
• 2 sprigs of thyme, leaves picked
• 2 bay leaves
• 2 strips of unwaxed orange zest, pith removed
• 600g (1lb 5oz) cherry tomatoes, halved
• Approx. 500g (1lb 2oz) drained cooked or canned butter (lima) beans
• 60g (2¼oz) kalamata or black olives, roughly chopped
• 4 (about 150g (5½oz) each) firm cod or other white fish fillets
• ¼ small bunch of parsley, finely chopped
• salt and freshly ground black pepper
• 1 egg yolk
• 1 garlic clove, crushed
• 1 tsp white wine vinegar or lemon juice
• 125ml (4fl oz) olive oil
• Pinch of Turkish chilli flakes, to serve (optional)