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.

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