What the heck is a frond?!?!
This was awesome! And even better because I didn't make it! Today was a special Monday. My intellectual energy level took a serious dip. I felt like a dead bulb. Hey, it happens! Unfortunately I had a lot on my to-do list today. After an early morning filled with clients I knew I was facing a possible afternoon breakdown: Spin class to teach, dinner to cook and a presentation to prepare. So, I took matters into my own hands, and asked for help. Thank you, D. for being the editor and inspirer I needed. And thank you to my secretly talented in the kitchen husband for putting together this amazing meal.I am a lucky girl.
Orange and Fennel Roasted Cod
INGREDIENTS
2 fennel bulbs (about 1 pound each), including the fronds (see Note)
1 tablespoon cooking oil
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1/4 cup fresh orange juice
1 teaspoon grated orange zest
1/4 teaspoon fennel seeds
2 pounds cod fillets, cut to make 4 pieces
DIRECTIONS
Heat the oven to 450°. Cut off the tops of the fennel bulbs and chop the leafy fronds. Cut each bulb into 8 wedges. In a large roasting pan, toss the fennel wedges with the oil and 1/4 teaspoon each of the salt and pepper. Spread the fennel in an even layer and roast for 25 minutes. Stir the fennel and rotate the pan so the vegetables cook evenly. Roast 15 minutes longer.
Meanwhile, in a glass or stainless-steel bowl, combine the orange juice, orange zest, fennel seeds, and the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Add the cod and marinate while the fennel roasts.
Remove the pan from the oven and top the fennel with the cod and its marinade. Roast until the cod is just done, about 10 minutes for 3/4-inch-thick fillets. Sprinkle the chopped fennel fronds over the cod.
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... a friend with leaves?
ReplyDeleteYou're welcome, R. It's an honor.