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+ servings

Roasted Cod with Potatoes and Fennel

An quick and easy seafood dish.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: cod, fennel, potatoes
Servings: 2 peoplea


  • 12 ounces cod or other fleshy fish suitable for roasting
  • 3 large yellow potatoes washed and peeled
  • 1 large fennel bulb washed and trimmed, reserving fronds
  • olive oil
  • salt and pepper to taste


  • Preheat the oven to 400 degrees Fahrenheit,placing a rack in the center of the oven.
  • Thinly slice the potatoes and fennel crosswise; ⅛ inch is ideal.
  • Coat the bottom of a 9-inch x 12-inch casserole with olive oil.  Using half the potato slices, build a layer covering the bottom of the casserole, drizzle with olive oil, and add salt & pepper to taste.  Repeat this process with all the fennel and then top with a layer of the remaining potatoes.
  • Place the casserole in the heated oven and remove the cod from the refrigerator.
  • Check the vegetables after 20 minutes by sticking a fork in the center to test if the vegetables are getting soft.  If not, check every 5 minutes until you can pierce the vegetable bed easily.
  • Remove the casserole from the oven and place the cod on top of the bed, skin side down. Drizzle olive oil on the fish and season with salt & pepper.  Return the casserole to the oven for another 15 minutes or until the fish is flaky.
  • Remove the casserole from the oven, plate the vegetables topped with the fish and sprinkle on the reserved fennel fronds.