Time: 30 min
Yield: 6 portions
6 ea 6oz Cod Filet (Chatham Cod preferable)
6 oz Olive Oil
2 heads Fennel thin sliced (julienne)
36 slices Garlic Clove (thinly sliced)
1 lb partially boiled and sliced Fingerling Potatoes
1 bunch chopped Fresh Thyme
18 sprigs chopped Fresh Oregano
72 pitted Nicoise Olives
2 tbsp Capers
30 ea Whole Peeled Tomatoes (San Marzano preferred)
Salt and Pepper to taste
In a non-stick pan, sear the cod in one side and set aside.
In a casserole dish. arrange the fennel, garlic, fingerling potatoes, herbs, olives, capers and tomatoes in the casserole dish. Place the seared cod in the center of the dish and cover the cod with some of the vegetables. Drizzle with evo oil and season to taste with salt and pepper. Place into a 400 degree oven for 15 minutes until cod is done and vegetables get some caramelization. Finish the casserole dish under the broiler for 1 minute for more caramelization if needed. Garnish with parsley.