Roasted Fennel with White Beans and Shrimp

White beans and fennel are braised in the oven with tomatoes, garlic and a small portion of shrimp. A crispy Parmesan breadcrumb crust makes this a hearty oven dish with vegetables and legumes at its heart.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 1 pc Fennel bulb
• 1 can Can of white beans (drained weight about 250 g)
• 2 pc Tomatoes
• 1 pc Onion
• 2 pc Garlic cloves
• 150 g Raw shrimp, peeled
• 3 tbsp Olive oil
• 150 ml Water
• 1 pc Lemon (juice and zest)
• 1 tsp Dried thyme
• 30 g Parmesan, grated
• 30 g Breadcrumbs
• 1 bunch Parsley
• Salt
• Pepper

Method

1. Preheat the oven to 200 °C, top and bottom heat.
2. Trim the fennel, remove the core and cut into thin wedges. Slice the onion into rings, finely chop the garlic, dice the tomatoes.
3. Rinse the beans in a sieve and let them drain.
4. Heat two tablespoons of olive oil in a large ovenproof pan. Fry the fennel and onion in it for 5 minutes until they take on a little color.
5. Add the garlic, thyme and diced tomatoes and fry for 2 minutes more. Stir in the beans, deglaze with water, and season with salt and pepper.
6. Place the pan in the oven and cook the vegetables for about 20 minutes until the fennel is tender.
7. Mix the Parmesan, breadcrumbs, lemon zest and one tablespoon of olive oil, and sprinkle evenly over the vegetables.
8. Season the shrimp with salt and pepper and arrange them on the vegetables. Bake everything for another 8 to 10 minutes until the shrimp are pink and the breadcrumbs are golden brown.
9. Chop the parsley, drizzle lemon juice over the dish, sprinkle with parsley and serve hot.