- For the fennel and pepper
- 2 bulbs of fennel
- 2 large red peppers, roasted, skinned and deseeded
- 50ml olive oil
- 100ml fresh vegetable stock
- 1 tbs flat leaf parsley, chopped
- For the Norwegian cod
- 4 x 150g thick, skinless, boneless Norwegian cod fillet portions
- flaky sea salt and freshly ground black pepper
- 20ml olive oil
- extra virgin olive oil to finish
Baked Norwegian Cod With Fennel And Red Peppers
Baked Norwegian Cod With Fennel And Red Peppers
Cod is a fantastically flaky fish that offers the versatility to be paired with a range of delicious flavours - Why not give the Baked Norwegian Cod with Fennel and Red Peppers recipe a try yourself?
Ingredients
Method
Peel the tough other layer from the fennel and trim the tops. Cut each bulb into eight wedges and trim out the core, leaving enough to hold the wedges together. Season on both sides. Heat the olive oil in a heavy non-stick pan and add the fennel, caramelising well on the cut surfaces.
Cut the peppers into 2cm wide strips and add to the pan. Pour in the vegetable stock and cover with baking parchment. Transfer to a medium to hot oven and cook for around 8 minutes until the fennel is nearly tender.
Remove the parchment and place the Norwegian cod on the fennel. Season well and drizzle with the olive oil. Add a little more stock if the pan is dry. Return to the oven and cook for a for a further 5-7 minutes until the fish is cooked though.
Remove the fish to rest and stir the parsley through the fennel and peppers. Check and adjust the seasoning.
Divide the fennel mix between bowls and place the Norwegian cod on top. Drizzle with some good extra virgin olive oil to finish.
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