Spicy Cod with Fennel and Potatoes
Ingredients
2 lbs cod thick cod fillets (4 fillets) | ||
1/4 cup butter | ||
1/2 tsp yellow mustard | ||
kosher salt and black pepper to taste | ||
1/4 tsp lemon pepper seasoning | ||
1/4 tsp old bay seasoning | ||
1/8 tsp tarragon | ||
1/8 tsp rosemary | ||
1/2 cup dry white wine | ||
1 potato, cubed | ||
4 (1/4 inch) slices fennel bulb | ||
watercress for garnish |
Directions:
- Brush the cod with a thin layer of yellow mustard, then season with salt, pepper, tarragon, old bay and rosemary. Set aside.
- Preheat the oven to 375 degrees.
- Add the sliced fennel and potatoes to a large oven proof saute pan along with the white wine and butter and cook for 15-20 minutes or until potatoes and fennel are almost tender.
- Remove the pan from the oven and add the cod fillets on top of the potatoes and fennel.
- Spoon some of the butter wine sauce over the cod and bake for another 15 minutes or until the fish flakes easily.
- To plate arrange the fennel and potatoes among 4 plates and top each with a cod fillets.
- Spoon the remaining wine butter sauce over the fish.
- Garnish with watercress.
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