-
1
Trim the tops and bottoms from the fennel bulbs, reserving a handful of the fronds for garnish.
-
2
Quarter the bulbs.
-
3
Set each quarter on its side and slice off most of the core.
-
4
Cut the quarters into wedges about 1-inch thick (don't worry if some pieces fall off the wedge-use those too).
-
5
Put 1/4 cup oil in a large skillet with a tight-fitting lid.
-
6
Place over medium-high heat until almost smoking.
-
7
Add the fennel and cook without stirring until fennel is brown on the bottom, about 5 minutes.
-
8
Stir and let the fennel continue to cook until some more pieces brown, 1 to 2 minutes.
-
9
Add 1/2 cup water to the skillet, scraping up any browned bits from the bottom.
-
10
Sprinkle with 1/2 teaspoon of salt and several grinds of pepper.
-
11
Lower the heat to medium, cover the skillet, and cook 5 minutes.
-
12
Sprinkle the cod with salt and pepper and place on top of the fennel.
-
13
Cover the pan again and simmer, adding more liquid occasionally if the pan is dry, until the fennel is very tender and the cod is cooked through, 5 to 7 minutes.
-
14
Meanwhile, chop the reserved fennel fronds (you should have about 1 1/2 to 2 tablespoons) and remove the zest from the lemon.
-
15
Heat the remaining 2 tablespoons of oil in a medium skillet over medium-high heat.
-
16
Add the breadcrumbs and cook, stirring frequently, until the breadcrumbs brown, 2 to 3 minutes.
-
17
Remove from the heat, season with salt and pepper, and allow to cool.
-
18
Mix the fennel fronds and lemon zest into the breadcrumbs until combined.
-
19
Juice the lemon.
-
20
Roughly chop the olives.
-
21
When the cod and fennel are done, stir in the lemon juice and the olives.
-
22
Remove from the heat and let stand for about 1 minute to warm the olives.
-
23
Transfer the fennel and cod to serving bowls and top the fish with the toasted breadcrumbs.
-
24
Pour any remaining pan juices over the fennel.
