Spicy Cod with Fennel and Potatoes


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
  • 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.




15 min


35 min


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