- 1 small yellow onion, thinly sliced
- Olive oil
- 1 pound fennel bulb, thinly sliced, fronds reserved
- 1 1/2 pounds Yukon gold potatoes, thinly sliced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 slices whole wheat bread, crusts trimmed
- 1 tablespoon butter, melted
- 1 tablespoon Dijon mustard
- 1 tablespoon reserved fennel fronds, roughly chopped
- 2 pounds true cod or ling cod, cut into 6-8 fillets
- Salt and freshly ground black pepper
Heat a large sauté pan to medium-high and lightly coat with olive oil. Add onion; sauté until just translucent.
Add fennel, potatoes, chicken broth and cream. Season with salt and pepper. Bring to a boil, then reduce heat slightly and simmer, stirring occasionally, for 5-7 minutes or until sauce has thickened slightly and potatoes are just tender.
Transfer to a 9 x 13-inch baking dish. Meanwhile, process bread to fine crumbs in a food processor. Stir together butter and Dijon. Add to processor; pulse once or twice to combine. Stir in fennel fronds by hand.
Lay fish fillets over potatoes and season with salt and pepper. Top with breadcrumbs and bake at 400°F for about 20 minutes, or until fish is just cooked through and sauce is bubbly.