Absolutely Nothing To Cook : Smoked cod baked with fennel and potatoesPosted: September 8, 2011 Filed under: Absolutely Nothing To Cook 1 Comment
A while ago I posted a made up recipe of sorts – cod baked with tomatoes – which proved quite popular and has become a bit of a dinner staple. So, last night when the craving kicked in, I decided to try something a little different and I think this version might be even more delicious!
The basic formula remains the same but I used smoked cod, in stead of plain and added fennel and basil to the baby plum tomatoes plus some par-boiled Charlotte potatoes.
Here’s what I did with a few pictures to wet your appetite: Serves 2 hungry people
A couple of handfuls of baby plum tomatoes – halved
A bunch of basil leaves – torn
1 Fennel bulb – finely sliced. I removed the stalks but I’m not sure if you have to…up to you and the condition of your fennel
2 large cloves of garlic – unpeeled and crushed slightly with the flat side of a large knife
About 10 Charlotte potatoes – halved or quartered, depending on their size
1 large fillet smoked cod
Salt and pepper
Put the tomatoes, fennel, garlic and basil in to a roasting tin and drizzle with some olive oil, a splash of balsamic, pinch of salt and pepper and mix it all together with your hands to ensure that everything’s covered in the oil/vinegar mixture.
Put in a hottish oven (180C)
Meanwhile cut the potatoes in to good size big chunks and put in boiling water. Don’t cook until completely soft – they should still be slightly hard.
When the tomatoes and fennel have been in there for about 15 minutes, add the potatoes to the roasting tin. Mix it all up and put back in the oven for about 25 minutes. Give the tin a shake every 10 minutes or so to make sure nothing sticks.
Make sure your fish is free of bones and cut it in to 4 big chunks. Take your tin out of the oven and lay the fish on top of the potatoes. Drizzle with a bit more olive oil and season if you like. Put back in the oven for around 15 minutes – depending on the thickness of your fish. It’s ready as soon as it starts turning opaque and begins to flake.
Serve immediately with a sprinkling of fresh basil. Lovely.
Delicious, I adore fennel, not eaten enough I think.