Cod, Potato, and Fennel CasseroleRita Maas
Active time: 15 min Start to finish: 1 hr
Recipe information
Total Time
1 hr
Yield
Make 6 servings
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
Special Equipment
a Japanese Benriner* or other adjustable-blade slicer; a 3-quart shallow baking dish (2 inches deep)
Preparation
Step 1
Preheat oven to 400°F.
Step 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.
Step 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.
Step 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.
Step 5
- Available at Asian markets, many cookware shops, and Uwajimaya (800-889-1928).
