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Broiled Cod with Fennel and Orange

['1/4 cup mayonnaise', '1/4 teaspoon crushed red pepper flakes (optional)', '2 garlic cloves, finely grated, divided', '2 teaspoons finely grated orange zest, divided', '1 teaspoon kosher salt, divided', '4 (6-ounce) skinless cod fillets', '1 fennel bulb, very thinly sliced (about 12 ounces)', '1 bunch broccolini, trimmed, halved (about 8 ounces)', '1 small orange, preferably blood, thinly sliced', '1 (15.5-ounce) can white beans, drained, rinsed', '2 tablespoons olive oil', '1 tablespoon rosemary leaves', '1/4 cup sliced almonds', 'chopped (about 1 ounce)']

Heat broiler to high. Mix mayonnaise, red pepper flakes, 1 tsp. garlic, 1 tsp. orange zest, and 1/2 tsp. salt in a small bowl.
Arrange cod fillets on a rimmed baking sheet. Spread mayonnaise mixture over each fillet.
Toss fennel, broccolini, orange, beans, oil, rosemary, and remaining garlic, 1 tsp. orange zest, and 1/2 tsp. salt in a large bowl. Arrange around fish on baking sheet, placing orange slices on top of beans and vegetables.
Place baking sheet under broiler and broil until fish is golden-brown on top, about 5 minutes. Remove from oven, top each fillet with almonds, then continue to broil until almonds are toasted and crisp and fish is completely cooked through, about 1 minute more.

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