Baked Cod With Potatoes, Fennel And Green Olives
serves 2-4
In this Spanish-inspired dish, fresh cod filets are baked on top of thinly sliced potatoes, fennel, onions and briny green olives. If you can't find cod, any firm, white-fleshed fish will work here.
1 tablespoon olive oil
1 fennel bulb, thinly sliced
1/2 small yellow onion, thinly sliced
2 medium Yukon gold potatoes, thinly sliced
1 cup pitted green olives, quartered lengthwise
1 pound cod filets
1/2 cup dry white wine
2 tablespoons finely chopped parsley
prep: 10 minutes
total: 45 minutes
skillet (with lid)
mandoline
1. Preheat the oven to 375F. Rub the olive oil all over the bottom of a large skillet.
2. Prep the fennel and onion. With a mandoline, slice the potatoes 1/8-inch thick slices and arrange them in the skillet, overlapping in a circular pattern. Lightly salt the potato layer.
4. Arrange a pile of fennel and onion slices on top of the potato layer and sprinkle with half of the green olives. Cover the skillet and place over medium heat to start sweating the vegetables, 10 minutes.
5. Put the cod fillets on top of the piled vegetables and sprinkle with the remaining green olives. Add the 1/2 cup of dry white wine to the skillet, cover and bake in the oven until the fish is just cooked through and flakes easily, 20-25 minutes.
6. Sprinkle with fish with the chopped parsley and serve immediately with the potatoes, fennel and onions.
