Cod, Potato, and Fennel Casserole

Cod, Potato, and Fennel Casserole
Photo by Rita Maas

Ingredients

  • 6 tablespoons extra-virgin olive oil
  • 3 large garlic cloves
  • 2 medium fennel bulbs (sometimes called anise)
  • 2 pounds skinless cod fillet (1 inch thick), cut into 6 portions
  • 1 3-quart shallow baking dish (2 inches deep)
  • fennel fronds or fresh flat-leaf parsley
  • 1 Japanese Benriner or other adjustable-blade slicer
  • + 4 more ingredients
    • 1 ½ pounds large boiling potatoes
    • ¼ teaspoon black pepper
    • 1 teaspoon salt
    • lemon wedges

Preheat oven to 400°F. 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. Transfer fennel and potatoes to baking dish and toss with garlic, salt, pepper, and 4 tablespoons oil. Spread vegetables evenly in di...

View full recipe at Epicurious

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