Cod, Potato, and Fennel Casserole Recipe

Name: Cod, Potato, and Fennel Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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)

Servings: persons

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)

1
Preheat oven to 400F.
2
Cut fennel bulbs crosswise into 1/16-inch-thick slices with slicer.
3
Peel potatoes and cut crosswise into 1/16-inch-thick slices with slicer.
4
Transfer fennel and potatoes to baking dish and toss with garlic, salt, pepper, and 4 tablespoons oil.
5
Spread vegetables evenly in dish and bake, covered with foil, in middle of oven until just tender, 25 to 30 minutes.
6
Season fish with salt and pepper and arrange on top of vegetables.
7
Drizzle with remaining 2 tablespoons oil and bake, uncovered, until fish is just cooked through, 12 to 15 minutes.
8
Available at Asian markets, many cookware shops, and Uwajimaya (800-889-1928).

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Cod, Potato, and Fennel Casserole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cod, Potato, and Fennel Casserole

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