Roasted Cod With Potatoes And Fennel Recipe
How to Roast Cod with Potatoes and Fennel
Roasted Cod With Potatoes And Fennel Recipe
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By Meg Jones – better half, mother, professional, factor.
Roasted Cod With Potatoes And Fennel Recipe
Course: Main CourseCuisine: AmericanKeyword: cod, fennel, potatoes.
Servings: 2 peoplea.
Ingredients12 ounces cod or other fleshy fish suitable for roasting3 big yellow potatoes washed and peeled1 large fennel bulb cleaned and trimmed, booking frondsolive oilsalt and pepper to taste.
InstructionsPreheat the oven to 400 degrees Fahrenheit, positioning 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, develop 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 leading with a layer of the staying potatoes.Place the casserole in the heated oven and eliminate the cod from the refrigerator.Check the veggies after 20 minutes by sticking a fork in the center to check if the veggies are getting soft. If not, inspect every 5 minutes till you can pierce the veggie 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 till the fish is flaky.Remove the casserole from the oven, plate the veggies topped with the fish and spray on the reserved fennel fronds
Roasted Cod With Potatoes And Fennel Recipe
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Roasted Cod With Potatoes And Fennel Recipe
Among our children is dealing with three college buddies, all of whom are vegetarian. Since my child is more of an opportunivore, the group jeopardized and shifted toward pescetarianism, which Wikipedia specifies as “the practice of using seafood as the only source of meat in a diet plan that is otherwise vegetarian.”.
I spent a few weeks with them previously this year and since we normally shared meals, I too joined the vegetarian+ meal strategy throughout my visit. When I got back house, I found that in my absence RG had also been reducing red meat, so we have actually modified our menu planning and gotten more imaginative with veggie and fish dishes..
Last week as I was scanning my brain for recipe concepts, I kept in mind a dish I had actually made eons ago of roasted fish on a bed of potatoes and fennel. I could not remember what sort of fish it was, just something fleshy, so I headed off to Andy, our fishmonger at the Farmers Market, to see what influenced..
As usual, whatever at Andys looked good and I was headed towards the halibut when a stunning display screen of cod captured my eye. I realized we had not had cod in a while..
Fishmonger Andy.
The reason?.
One day, out of the blue and years earlier, our younger daughter stated that she no longer liked cod. Remember, shes an opportunivore, so this appeared totally arbitrary, but since our kids have actually been so versatile in their consuming practices throughout their lives, this appeared like a small preference to regard. And since she was stuck at house with us for many of 2020, we just stopped serving or buying cod.
Now we are back to being empty nesters, so cod has returned! Andy picked a stunning 12-ounce piece for us, which cost much less than the halibut would have (and was very delicious)..
Then I headed across the aisle to the fruit and vegetables purveyor and got three big yellow potatoes and a generous bulb of fennel..
A Little Bit About Fennel.
Im uncertain when I was introduced to fennel. It was never ever served in my home growing up and I do not remember ever having it in college, which was the point in my life when my culinary world blew up..
Fennel most likely appeared on my radar screen about the same time sun-dried tomatoes entered into style, and my earliest recollection is of raw fennel in salad. I enjoy the taste of licorice, so this works for me, but when I tossed it into salads for my household, the girls turned up their noses and picked the raw fennel pieces out..
Thats when I discovered the concept of roasting fennel, which renders it sweeter, conquering or a minimum of surpassing the licorice taste. I could serve my household anything that consisted of roasted fennel and it was a hit..
With the cod, potatoes, and fennel in hand, I had everything I required for supper. As I was prepping, I remembered that the last time I made a dish like this I cubed the potatoes and fennel..
Thinly Sliced Potatoes.
Roasted Cod With Potatoes And Fennel Recipe
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Roasted Cod With Potatoes And Fennel Recipe
Prep Time15 minsCook Time45 minsTotal Time1 hr.
Roasted Cod With Potatoes And Fennel Recipe
A fast and simple seafood dish.
Roasted Cod with Potatoes and Fennel.
And given that she was stuck at home with us for many of 2020, we just stopped buying or serving cod.
Return the casserole to the oven for another 15 minutes or up until the fish is flaky.Remove the casserole from the oven, plate the vegetables topped with the fish and spray on the reserved fennel fronds
This time, I sliced them thin using a mandolin (sometimes spelled mandoline) and for a very scientific reason: the mandolin was already out, and it was simpler to utilize it again than to load it away. When saving so that no one unintentionally slices off a finger when recovering it or any other utensils near it.), (I am obsessive about loading up mandolins.
Whove believed that utilizing a mandolin was the lazy method out?!.
Prior to slicing I washed the veggies, peeled the potatoes, and cut the bottom and complete the fennel bulb, reserving the fennel fronds for garnish. I used the thinnest setting I had for slicing; I believe it was about ⅛” thick..
I pulled out a 9ishx12ish sized casserole, coated the bottom with olive oil, then made three layers – potato, fennel, potato– adding a drizzle of olive oil and salt & & pepper to each layer. This entered the oven first, which I had actually pre-heated to 400 ° F since thats the temperature level I like for roasting fish. (Sort of the same logic as used in choosing the mandolin.).
My strategy was to roast the veggies for about 15 minutes and then include the fish for another 10-15, but it took closer to 30 minutes before I could easily pierce the potato/fennel combo with a fork. Roasting time differs depending upon how thick the layers and pieces are; for example, if I had actually made 1/2″ cubes, they likely would have cooked faster..
Cooking Cod.
I took the cod out of the refrigerator when the casserole went in the oven so it might get to room temperature..
After the above-mentioned 30 minutes, the casserole dish came out of the oven, the cod went skin side down on the veggie bed, more olive oil was drizzled and salt & & pepper shaken, and the entire thing returned in the 400-degree oven for 15 minutes, as which point the cod was flaky and the potatoes and fennel were combined together and infused with the oil and drippings from the fish..
The dish was plated the same method it was cooked: cod atop a bed of potatoes and fennel. The reserved fennel fronds were sprinkled on top of the fish and supper was served..
This is such a delicious meal, and you might change it up with any fish that lends itself to roasting, or by adding slices of onion, sprinkling fennel seeds on top of the fish, anything that inspires you. Thats how we like to prepare!
