Cod, Potato, and Fennel Casserole |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Active time: 15 min Start to finish: 1 hr Ingredients:
2 medium fennel bulbs (sometimes called anise; 1 1/2 lb total), stalks cut off and discarded, and fronds reserved for garnish if desired |
1 1/2 lb large boiling potatoes |
3 large garlic cloves, minced |
1 teaspoon salt |
1/4 teaspoon black pepper |
6 tablespoons extra-virgin olive oil |
2 lb skinless cod fillet (1 inch thick), cut into 6 portions |
garnish: chopped fennel fronds or fresh flat-leaf parsley |
accompaniment: lemon wedges |
Directions:
1. Preheat oven to 400°F.
2. Cut fennel bulbs crosswise into 1/16-inch-thick slices with slicer. Peel potatoes and cut crosswise into 1/16-inch-thick slices with slicer.
3. Transfer fennel and potatoes to baking dish and toss with garlic, salt, pepper, and 4 tablespoons oil. Spread vegetables evenly in dish and bake, covered with foil, in middle of oven until just tender, 25 to 30 minutes.
4. Season fish with salt and pepper and arrange on top of vegetables. Drizzle with remaining 2 tablespoons oil and bake, uncovered, until fish is just cooked through, 12 to 15 minutes.
5. * Available at Asian markets, many cookware shops, and Uwajimaya (800-889-1928).
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