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Recipes|Featured Main

Baked Cod with Fennel and Yukon Gold Potatoes

Baked Cod with Fennel and Yukon Gold Potatoes

Baked Cod with Fennel and Yukon Gold Potatoes  Photo
Difficulty Level: Intermediate
  • Prep Time:
    20 Minutes
  • Cook Time:
    PT40M
    20 Minutes
  • Yield:
    6-8 servings
Creamy, flavorful and delicious - this recipe will quickly become a regular in your kitchen, impressing your household or guests served as is or alongside a seasonal green salad.
Ingredients
  • 1 small yellow onion, thinly sliced
  • Olive oil
  • 1 pound fennel bulb, thinly sliced, fronds reserved
  • 1 ½ pounds Yukon gold potatoes, thinly sliced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • Salt and freshly ground black pepper
  • 2 slices bread, crusts trimmed
  • 1 tablespoon butter, melted
  • 1 tablespoon Dijon mustard
  • 1 tablespoon reserved fennel fronds, roughly chopped
  • 2 pounds cod, cut into 6-8 fillets
  • 1 small yellow onion, thinly sliced
  • Olive oil
  • 453.59g fennel bulb, thinly sliced, fronds reserved
  • 680.39g Yukon gold potatoes, thinly sliced
  • 236.59ml chicken broth
  • 236.59ml heavy cream
  • Salt and freshly ground black pepper
  • 2 slices bread, crusts trimmed
  • 12.78g butter, melted
  • 12.78g Dijon mustard
  • 12.78g reserved fennel fronds, roughly chopped
  • 907.18g cod, cut into 6-8 fillets

Creamy, flavorful and delicious - this recipe will quickly become a regular in your kitchen, impressing your household or guests served as is or alongside a seasonal green salad.

Preparation
STEP 1

Heat a large sauté pan to medium-high and lightly coat with olive oil. Add onion; sauté until just translucent.

STEP 2

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.

STEP 3

Transfer to a 9 x 13-inch baking dish.

STEP 4

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.

STEP 5

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.

Options

This recipe is equally delish made with many types of fish such as halibut or salmon.

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