I am (finally) back!! Sorry it’s been a long time since I posted new recipes. I have been dragged into an online study and started a new job (with my old company 🙂 ). But everything settled down again so time for catching up with my recipes! Enjoy this fennel and cod oven dish.

30 minutes
0 – 5 euro pp

Ingredients for 2 pers.:

  • 2 fennels
  • 2 cod fillets
  • 1 lime
  • fresh dill
  • fresh parsley
  • olive oil
  • salt and pepper
  • 50 ml Ricard

How to prepare it:

Preheat your oven to 200 degrees.

Start by cutting the fennel, remove the green (do not throw it away) and split the different layers from each other. Cut these into thin strips. Also finely chop the green of the fennel.

Remove the stalks from the herbs and put them in a hand blender tray. Grate the zest of the lime and keep it separate for a while. Squeeze out the lime and add the lime juice to the herbs. Pour in some olive oil and salt and pepper and mix everything with a hand blender into a smooth herb sauce.

Now put a large frying pan with a large raised edge on the fire. Heat up some olive oil. As soon as the oil is hot, add the fennel. Bake until the fennel is glassy. Turn the heat up high and add the Ricard, let the moisture retract well and evaporate. Place the baked fennel on the bottom of a baking dish, sprinkle the lime zest over it and spread some of the herb sauce (do not use everything immediately) over it.

Pat the cod fillets dry and season with some salt and pepper. Place them on the fennel and add a large scoop of the herb sauce. Place the cod dish in the oven for 20 minutes.