Roasted Cod with Potatoes and Fennel
An quick and easy seafood dish.
Servings: 2 peoplea
Ingredients
- 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
Instructions
- 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.
Notes
Enjoy!