Best Cod With Fennel Fingerling Potatoes Recipes

ROASTED COD WITH POTATOES AND FENNEL

Roasted Cod with Potatoes and Fennel image

An quick and easy seafood dish.

Provided by G. Stephen Jones

Time 1h

Number Of Ingredients 5

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)

Steps:

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.

PAN ROAST OF COD, PEARS & CARAMELIZED FENNEL RECIPE - (4.2/5)

Pan Roast of Cod, Pears & Caramelized Fennel Recipe - (4.2/5) image

Provided by ltrodrigu

Number Of Ingredients 21

Ingredients

For Fish Marinade:
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pounds cod fillets, skins removed
For Vegetables:
3 large fennel bulbs, stalks and outer layers removed
fennel fronds, for garnish
4 large red onions, cut into 8 wedges each
1 head garlic, broken into cloves and peeled
2 lemons, sliced into thin rounds and seeds removed
2 teaspoons coriander seeds
1 tablespoon whole fennel seeds
1/2 cup extra-virgin olive oil
3 fairly hard pears, peeled, cored and cut into 4 wedges each
salt, to taste
freshly ground black pepper, to taste
1/4 cup fish stock (vegetable stock can be substituted)
1/2 teaspoon fennel pollen (optional)
parsley, for garnish
chives, for garnish

Steps:

To Marinate Fish: In a small bowl, combine olive oil, salt and pepper. Rub marinade into cod fillets. Cover with plastic wrap and refrigerate until ready to cook. To Make Vegetables: Preheat oven to 450 degrees. Cut fennel bulbs lengthwise into 8 parts each. In a large ovenproof skillet or flameproof roasting pan, toss cut fennel with red onions, garlic cloves, lemon slices, coriander seeds, whole fennel seeds and extra-virgin olive oil. (Two skillets or pans can be used if necessary.) Place in oven and cook 25 minutes. Add pears, salt,black pepper and fish or vegetable stock to skillet and continue to roast until vegetables are tender and deeply caramelized, 20-30 minutes more. Remove from oven and cover loosely with foil. Increase oven temperature to highest setting. Place a baking sheet in oven for 5 minutes. Place cod fillets on hot baking sheet and cook until juices from fish turn from clear to opaque, 10-20 minutes depending on thickness of fillets. Remove from oven and transfer fillets to a large platter and keep warm. Remove foil and reheat vegetables in oven until very hot, about 5 minutes. To serve, place vegetables around fish and sprinkle with fennel pollen. Garnish with ½ cup chopped mixture of fennel fronds, parsley and chives.

COD WITH FENNEL AND ONION

Cod with Fennel and Onion image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 large build fennel, trimmed of tough tops -- reserving 2 tablespoons of the fronds
2 tablespoons extra-virgin olive oil
1 medium to large yellow skinned onion, thinly sliced
Salt and pepper
1 cup white wine
1 large or 2 medium russet potatoes, peeled and very thinly sliced
1 cup chicken stock
1 1/2 to 1 3/4 pounds cod, cut into 4 portions, 6 to 8 ounces each
1/4 cup chopped flat-leaf parsley, a couple of handfuls
Crusty bread, to pass at table

Steps:

Heat a large, deep skillet over medium high heat and preheat oven to 425 degrees F.
Cut tops off the fennel bulb. Reserve a few tablespoons of fronds (lacy dill-like greens) and chop. Quarter the bulb, then cut into each quarter on an angle to remove the core. Thinly slice the fennel.
Add extra-virgin olive oil, fennel and onion to the pan and saute them, stirring frequently, 5 minutes. Season with salt. Add wine and reduce by half. Add potatoes to the pan in thin layers, completely covering the fennel and onions, working all the way to the edges of the pan. Pour the stock evenly over the pan. Season fish with salt and pepper. Arrange the fish on the potatoes. Bring the liquids to a bubble. Cover the pan and transfer to oven. Bake fish 15 minutes, until opaque, then uncover and bake for 2 or 3 minutes more. Transfer fish and vegetables to shallow bowls or dinner plates and garnish with parsley and fronds. Spoon juices down over the food. Serve with crusty bread for dipping.

COD WITH FENNEL AND POTATOES

Cod with Fennel and Potatoes image

Categories Salad Potato Cod Simmer Boil

Yield serves 4

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 small onion, diced
3 garlic cloves, minced
1 trimmed fennel bulb (reserve fronds), cut into 1/2-inch pieces
1 pound russet potatoes, peeled, halved lengthwise, and thinly sliced
1 can (14.5 ounces) reduced-sodium chicken broth
2 tablespoons tomato paste
3 strips (1/2 inch wide) orange zest
Coarse salt
4 boneless, skinless cod fillets (6 ounces each)

Steps:

In a 12-inch skillet, heat the olive oil over medium heat. Add the onion and garlic. Cook, stirring frequently, until the onion is soft, about 7 minutes.
Add the chopped fennel; cook, stirring frequently, until crisp-tender, about 5 minutes.
Add the potatoes, chicken broth, tomato paste, and orange zest; season with salt. Boil for 10 minutes.
Place the cod fillets on top; reduce the heat. Cover; simmer until the fish is opaque throughout, about 10 minutes. Serve with the chopped reserved fennel fronds.

SPANISH COD WITH CHORIZO AND FENNEL

Spanish Cod with Chorizo and Fennel image

Cooking fish in parchment not only yields succulent results, but it also means minimal cleanup. Here, cod fillets are layered with fennel, chorizo, cherry tomatoes, garlic, and orange.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 40m

Number Of Ingredients 10

Ingredients

1 fennel bulb, halved and thinly sliced (1 1/2 cups), fronds reserved
5 ounces Spanish chorizo, cut into 1/4-inch slices (1 cup)
4 skinless cod fillets (each 4 ounces)
Kosher salt and freshly ground pepper
3 ounces cherry tomatoes, halved, or quartered if large (1/2 cup)
2 cloves garlic, thinly sliced (4 teaspoons)
2 tablespoons unsalted butter
1/4 cup dry white wine, such as Sauvignon Blanc
1 small orange
Extra-virgin olive oil and toasted sliced baguette, for serving

Steps:

Preheat oven to 400 degrees, with racks in upper and lower thirds. Fold four 16-by-12-inch pieces of parchment in half; unfold and place one-quarter of fennel and chorizo along each crease. Season both sides of fish with salt and pepper; place one fillet on each package. Top with tomatoes, garlic, butter, and wine. Remove zest from orange with a vegetable peeler; thinly slice into strips to yield 1 tablespoon. Scatter evenly among packages; squeeze 1 teaspoon juice over each. Fold parchment over to enclose, making small overlapping folds along edges to seal. Transfer to 2 rimmed baking sheets.
Roast, switching rack positions once, until parchment puffs and fish is cooked through, 14 to 16 minutes. Place each package in a shallow bowl and open carefully, allowing steam to escape. Serve with fennel fronds, a drizzle of oil, and toasts.