Monday, April 16, 2012

Roasted Cod with Roasted Fennel and Potatoes

The great thing about roasted foods is that they are amazingly delicious and usually pretty easy to prepare. I love tossing things with olive oil and spices and letting them do their thing in the oven. Browning and caramelizing are two very good things. Last week was a pretty hectic week so I didn't feel like making anything to intensive, but I also needed some cooking inspiration. I really wanted to try something different. I had some fish in the freezer and some fennel that needed to be put to good use. So I scoured the cookbooks for inspiration.

I found a recipe for roasted swordfish and I figured I could probably substitute the cod. Garlic and rosemary taste delicious on practically everything. In another cookbook I found a recipe for roasted potatoes and fennel. Seemed like a delicious and simple meal that would be perfect. Just throw the fennel and potatoes in the oven and let them cook and then throw in the fish towards the end. Plus, it was probably the last time we would be having a wintery meal for awhile, now that it is heating up again. But who knows with the crazy weather we've been having if another winter is around the corner. Hopefully more grill use is in our future.

Roasted Fennel, Potatoes, and Cod
6 or so red potatoes, quartered
2 large bulbs of fennel, quartered
2 pieces of cod or you can use another firm white fish
Olive oil
2 cloves garlic, minced
1 tbsp rosemary
Salt and pepper to taste

1) Preheat the oven to 425 and line a baking sheet with foil and place in oven to heat the baking sheet so when the vegetables hit the pan they will sizzle and brown

2) In a large bowl coat the veggies with olive oil, salt, and pepper and then toss them onto the heated sheet pan and roast, without turning, for 30 minutes

3) Coat the fish with olive oil, garlic, rosemary, and salt and pepper and then place in oven on baking sheet during the last 10 minutes of the potatoes and fennel baking time, cook until done then serve and enjoy!