Cod, Potato, and Fennel Casserole

Ingredients

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

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