Cod fillet with fennel and potatoes
4 servings
30 minutes
Cod fillet with fennel and potatoes is an exquisite dish of European cuisine that combines the freshness of white fish with the aromatic notes of fennel and the tenderness of potatoes. This recipe draws inspiration from Mediterranean traditions, where simplicity in preparation coexists with depth of flavor. The light acidity of tomato paste, the spiciness of garlic, and the freshness of orange zest add sophistication to the dish. The fish soaked in vegetable juices becomes incredibly juicy, while the potatoes absorb all the aromas, becoming soft and rich. It’s an ideal option for a cozy dinner served with a glass of white wine. The dish is easy to prepare and suitable for both everyday meals and special occasions.
1
Heat olive oil in a pan. Add finely chopped onion and minced garlic, and sauté, stirring, until soft for about 7 minutes. Add tomato paste and mix.
- Extra virgin olive oil: 1 tablespoon
- Onion: 1 head
- Garlic: 3 cloves
- Tomato paste: 2 tablespoons
2
Cut the fennel into small pieces. Peel the potatoes and slice them thinly.
- Fennel: 1 piece
- Potato: 500 g
3
Add potatoes, fennel, chicken broth, and orange zest to the pan. Season with salt and pepper. Stir, cover, and cook for about 10 minutes until the vegetables are tender.
- Potato: 500 g
- Fennel: 1 piece
- Chicken broth: 500 ml
- Orange zest: 3 pieces
- Coarse salt: to taste
4
Cut the fish into 4 pieces. Salt and pepper it. Place it on top of the vegetables, increase the heat, cover with a lid, and cook for about 8-10 more minutes until the fish is done.
- Cod fillet: 700 g
- Coarse salt: to taste