Best 6 Cod With Fennel And Potatoes Recipes

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Embark on a culinary journey with our delectable cod with fennel and potatoes, a harmonious blend of flavors that will tantalize your taste buds. This dish features tender cod fillets, roasted to perfection, nestled amidst a medley of aromatic fennel, crispy potatoes, and a vibrant lemon-herb sauce. Savor the delicate sweetness of the fennel, the earthy notes of the potatoes, and the zesty kick of the lemon, all coming together in perfect harmony. But that's not all! This article also offers a treasure trove of additional recipes to satisfy every palate. Indulge in the classic combination of fish and chips, where crispy cod fillets meet fluffy fries, or try your hand at a flavorful cod chowder, where tender cod simmers in a creamy broth. If you're looking for something lighter, the pan-seared cod with lemon caper sauce is a delightful option, offering a burst of citrus and briny capers. And for those who love a good twist, the cod puttanesca will transport you to the vibrant streets of Italy with its tangy tomato sauce and savory olives. With so many delectable recipes to choose from, you're sure to find a cod dish that will leave you craving for more.

Here are our top 6 tried and tested recipes!

COD WITH FENNEL AND POTATOES



Cod with Fennel and Potatoes image

In this recipe, all of the ingredients go into just one skillet -- and come out as a delicious and healthy meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 40m

Number Of Ingredients 10

1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 fennel bulb, trimmed and cut into 1/2-inch pieces (reserve fronds for garnish)
1 pound russet potatoes, peeled, halved lengthwise, and thinly sliced
1 can (14 1/2 ounces) reduced-sodium chicken broth
2 tablespoons tomato paste
3 strips orange zest, 1/2-inch-wide
Coarse salt
4 skinless, boneless cod fillets, (6 ounces each)

Steps:

  • In a 12-inch skillet, heat oil over medium heat. Add onion and garlic. Cook, stirring frequently until onion is soft, about 7 minutes. Add tomato paste; stirring to combine. Add fennel, potatoes, chicken broth or water, and orange zest; season with salt and pepper; stirring to combine. Cover, and simmer until vegetables are tender, about 10 minutes.
  • Season fish with salt and pepper. Place on top of vegetables in skillet; reduce heat. Cover; simmer until fish is opaque throughout, 8 to 10 minutes. Serve with chopped reserved fennel fronds.

Nutrition Facts : Calories 299 g, Fat 4 g, Fiber 4 g, Protein 35 g

COD WITH FENNEL AND ONION



Cod with Fennel and Onion image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 large build fennel, trimmed of tough tops -- reserving 2 tablespoons of the fronds
2 tablespoons extra-virgin olive oil
1 medium to large yellow skinned onion, thinly sliced
Salt and pepper
1 cup white wine
1 large or 2 medium russet potatoes, peeled and very thinly sliced
1 cup chicken stock
1 1/2 to 1 3/4 pounds cod, cut into 4 portions, 6 to 8 ounces each
1/4 cup chopped flat-leaf parsley, a couple of handfuls
Crusty bread, to pass at table

Steps:

  • Heat a large, deep skillet over medium high heat and preheat oven to 425 degrees F.
  • Cut tops off the fennel bulb. Reserve a few tablespoons of fronds (lacy dill-like greens) and chop. Quarter the bulb, then cut into each quarter on an angle to remove the core. Thinly slice the fennel.
  • Add extra-virgin olive oil, fennel and onion to the pan and saute them, stirring frequently, 5 minutes. Season with salt. Add wine and reduce by half. Add potatoes to the pan in thin layers, completely covering the fennel and onions, working all the way to the edges of the pan. Pour the stock evenly over the pan. Season fish with salt and pepper. Arrange the fish on the potatoes. Bring the liquids to a bubble. Cover the pan and transfer to oven. Bake fish 15 minutes, until opaque, then uncover and bake for 2 or 3 minutes more. Transfer fish and vegetables to shallow bowls or dinner plates and garnish with parsley and fronds. Spoon juices down over the food. Serve with crusty bread for dipping.

ROASTED COD WITH POTATOES AND FENNEL



Roasted Cod with Potatoes and Fennel image

An quick and easy seafood dish.

Provided by G. Stephen Jones

Categories     Main Course

Time 1h

Number Of Ingredients 5

12 ounces cod (or other fleshy fish suitable for roasting)
3 large yellow potatoes (washed and peeled)
1 large fennel bulb (washed and trimmed, reserving fronds)
olive oil
salt and pepper (to taste)

Steps:

  • Preheat the oven to 400 degrees Fahrenheit,placing a rack in the center of the oven.
  • Thinly slice the potatoes and fennel crosswise; ⅛ inch is ideal.
  • Coat the bottom of a 9-inch x 12-inch casserole with olive oil. Using half the potato slices, build a layer covering the bottom of the casserole, drizzle with olive oil, and add salt & pepper to taste. Repeat this process with all the fennel and then top with a layer of the remaining potatoes.
  • Place the casserole in the heated oven and remove the cod from the refrigerator.
  • Check the vegetables after 20 minutes by sticking a fork in the center to test if the vegetables are getting soft. If not, check every 5 minutes until you can pierce the vegetable bed easily.
  • Remove the casserole from the oven and place the cod on top of the bed, skin side down. Drizzle olive oil on the fish and season with salt & pepper. Return the casserole to the oven for another 15 minutes or until the fish is flaky.
  • Remove the casserole from the oven, plate the vegetables topped with the fish and sprinkle on the reserved fennel fronds.

COD WITH FENNEL AND POTATOES



Cod with Fennel and Potatoes image

Categories     Salad     Potato     Cod     Simmer     Boil

Yield serves 4

Number Of Ingredients 10

1 tablespoon olive oil
1 small onion, diced
3 garlic cloves, minced
1 trimmed fennel bulb (reserve fronds), cut into 1/2-inch pieces
1 pound russet potatoes, peeled, halved lengthwise, and thinly sliced
1 can (14.5 ounces) reduced-sodium chicken broth
2 tablespoons tomato paste
3 strips (1/2 inch wide) orange zest
Coarse salt
4 boneless, skinless cod fillets (6 ounces each)

Steps:

  • In a 12-inch skillet, heat the olive oil over medium heat. Add the onion and garlic. Cook, stirring frequently, until the onion is soft, about 7 minutes.
  • Add the chopped fennel; cook, stirring frequently, until crisp-tender, about 5 minutes.
  • Add the potatoes, chicken broth, tomato paste, and orange zest; season with salt. Boil for 10 minutes.
  • Place the cod fillets on top; reduce the heat. Cover; simmer until the fish is opaque throughout, about 10 minutes. Serve with the chopped reserved fennel fronds.

COD, POTATO, AND FENNEL CASSEROLE



Cod, Potato, and Fennel Casserole image

Categories     Fish     Potato     Vegetable     Bake     Quick & Easy     Casserole/Gratin     Cod     Fennel     Fall     Winter     Gourmet

Yield Make 6 servings

Number Of Ingredients 11

2 medium fennel bulbs (sometimes called anise; 1 1/2 lb total), stalks cut off and discarded, and fronds reserved for garnish if desired
1 1/2 lb large boiling potatoes
3 large garlic cloves, minced
1 teaspoon salt
1/4 teaspoon black pepper
6 tablespoons extra-virgin olive oil
2 lb skinless cod fillet (1 inch thick), cut into 6 portions
Garnish: chopped fennel fronds or fresh flat-leaf parsley
Accompaniment: lemon wedges
Special Equipment
a Japanese Benriner* or other adjustable-blade slicer; a 3-quart shallow baking dish (2 inches deep)

Steps:

  • Preheat oven to 400°F.
  • Cut fennel bulbs crosswise into 1/16-inch-thick slices with slicer. Peel potatoes and cut crosswise into 1/16-inch-thick slices with slicer.
  • Transfer fennel and potatoes to baking dish and toss with garlic, salt, pepper, and 4 tablespoons oil. Spread vegetables evenly in dish and bake, covered with foil, in middle of oven until just tender, 25 to 30 minutes.
  • Season fish with salt and pepper and arrange on top of vegetables. Drizzle with remaining 2 tablespoons oil and bake, uncovered, until fish is just cooked through, 12 to 15 minutes.
  • Available at Asian markets, many cookware shops, and Uwajimaya (800-889-1928).

ROASTED COD AND POTATOES



Roasted Cod and Potatoes image

When one of my daughters, Emma, was young, there was a time when her main passion in life was potatoes, especially crispy ones. For one special occasion, I produced a classic French dish, potatoes Anna, in which potatoes are thin-sliced, drenched in butter, carefully layered and roasted until golden. This was an error, of course; potatoes Anna is a pain to make. Naturally, the demand was unrelenting thereafter. So, in an attempt to make the effort more rational, I cut down on the butter, cut short the preparation time by enlisting the aid of the broiler during the last few minutes of cooking, and decided to turn this one dish into something approaching an entire meal. In the last few minutes, before the potatoes were cooked through, I placed a thick fillet of fish on top of the potatoes. The result is a simple weeknight dish that I now make routinely, and one that even seems to impress the occasional guest.

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 1h

Yield 4 servings

Number Of Ingredients 4

4 or 5 medium potatoes, 2 pounds or more
6 tablespoons extra-virgin olive oil or melted butter
Salt and freshly ground black pepper to taste
1 1/2 pounds cod or other fillets, about 1-inch thick (skinned), in 2 or more pieces

Steps:

  • Heat oven to 400 degrees. Peel potatoes, and cut them into slices about 1/8-inch thick (a mandoline comes in handy here). Toss the potatoes in an 8-by-12-inch or similar size baking pan with 4 tablespoons of the oil or butter. Season the potatoes liberally, spread them evenly and place the pan in the oven.
  • Cook for about 40 minutes, checking once or twice, until the potatoes are tender when pierced with a thin-bladed knife and have begun to brown on top. Remove the potatoes from the oven. Turn on the broiler, and adjust the rack so that it is 4 to 6 inches from the heat source.
  • Top the potatoes with the fish, drizzle with the remaining oil or butter and sprinkle with some more salt and pepper. Broil until the fish is done, 6 to 10 minutes, depending on its thickness (a thin-bladed knife will pass through it easily). If at any point the top of the potatoes begins to burn, move the pan a couple of inches farther away from the heat source.

Nutrition Facts : @context http, Calories 453, UnsaturatedFat 18 grams, Carbohydrate 31 grams, Fat 22 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 3 grams, Sodium 973 milligrams, Sugar 1 gram

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and make the cooking process go more smoothly.
  • Use fresh, high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Look for fresh, seasonal produce and sustainably sourced seafood.
  • Don't overcrowd the pan: When searing the cod, make sure to give each piece enough space in the pan so that it can cook evenly. If you overcrowd the pan, the fish will steam instead of sear.
  • Cook the fish until it is just opaque: Cod is a delicate fish, so it is important not to overcook it. Cook the fish until it is just opaque in the center, about 3-4 minutes per side.
  • Serve immediately: Cod is best served immediately after it is cooked. Pair it with your favorite sides, such as roasted potatoes, grilled vegetables, or a fresh salad.

Conclusion:

This recipe for cod with fennel and potatoes is a delicious and healthy meal that is perfect for a weeknight dinner. The cod is flaky and tender, the fennel is sweet and aromatic, and the potatoes are roasted to perfection. This dish is sure to please everyone at your table.

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