Pan Roast Of Cod Pears Caramelized Fennel Recipe 425 Food

THE BEST ROASTED FENNEL

Steps:

• Position a rack in the center of the oven and preheat to 475 degrees F.
• Pick 2 tablespoons of the tender green fronds from the tops of the fennel bulbs and set aside. Cut the remaining top and bottom from each fennel bulb, then cut the bulb in half lengthwise through the core. Use the tip of the knife to cut an upside-down "V" on the bottom of each bulb to remove most of the core, leaving just enough so the bulb stays intact. Cut each half through the core into wedges, about 1/4 inch thick.
• Add the fennel bulb, thyme, garlic, olive oil, red pepper flakes and 3/4 teaspoon salt to a large bowl and toss until evenly coated. Transfer to a rimmed baking sheet.
• Roast in the oven until the fennel is very tender and lightly browned in spots, 30 to 35 minutes. Transfer to a serving platter, top with the reserved fennel fronds and serve with the lemon wedges.

PAN ROAST OF COD, PEARS & CARAMELIZED FENNEL RECIPE - (4.2/5)

Steps:

• To Marinate Fish: In a small bowl, combine olive oil, salt and pepper. Rub marinade into cod fillets. Cover with plastic wrap and refrigerate until ready to cook. To Make Vegetables: Preheat oven to 450 degrees. Cut fennel bulbs lengthwise into 8 parts each. In a large ovenproof skillet or flameproof roasting pan, toss cut fennel with red onions, garlic cloves, lemon slices, coriander seeds, whole fennel seeds and extra-virgin olive oil. (Two skillets or pans can be used if necessary.) Place in oven and cook 25 minutes. Add pears, salt,black pepper and fish or vegetable stock to skillet and continue to roast until vegetables are tender and deeply caramelized, 20-30 minutes more. Remove from oven and cover loosely with foil. Increase oven temperature to highest setting. Place a baking sheet in oven for 5 minutes. Place cod fillets on hot baking sheet and cook until juices from fish turn from clear to opaque, 10-20 minutes depending on thickness of fillets. Remove from oven and transfer fillets to a large platter and keep warm. Remove foil and reheat vegetables in oven until very hot, about 5 minutes. To serve, place vegetables around fish and sprinkle with fennel pollen. Garnish with ½ cup chopped mixture of fennel fronds, parsley and chives.

PAN ROAST OF COD, PEARS AND CARAMELIZED FENNEL

Steps:

• Marinate fish: In a small bowl, combine ¼ cup olive oil, ½ teaspoon salt and½ teaspoon freshly ground black pepper. Rub marinade into 4 pounds cod fillets, skins removed. Cover with plastic wrap and refrigerate until ready to cook. Prepare vegetables: Preheat oven to 450 degrees. Remove stalks and outer layers from 3 large bulbs fennel, and cut bulbs lengthwise into 8 parts each (reserve fronds for garnish). In a large ovenproof skillet or flameproof roasting pan, toss cut fennel with 4 large red onions, cut into 8 wedges each, 1 head garlic, broken into cloves and peeled, 2 lemons, sliced into thin rounds and seeds removed, 2 teaspoons coriander seeds, 1 tablespoon whole fennel seeds and ½ cup extra-virgin olive oil. (Two skillets or pans can be used if necessary.) Place in oven and cook 25 minutes. Add 3 fairly hard pears, peeled, cored and cut into 4 wedges each, salt and freshly ground black pepperto taste and ¼ cup fish stock (vegetable stock or water can be substituted) to skillet and continue to roast until vegetables are tender and deeply caramelized, 20-30 minutes more. Remove from oven and cover loosely with foil. Increase oven temperature to highest setting. Place a baking sheet in oven for 5 minutes. Place cod fillets on hot baking sheet and cook until juices from fish turn from clear to opaque, 10-20 minutes depending on thickness of fillets. Remove from oven and transfer fillets to a large platter and keep warm. Remove foil and reheat vegetables in oven until very hot, about 5 minutes. To serve, place vegetables around fish and sprinkle with ½ teaspoon fennel pollen (optional). Garnish with ½ cup chopped mixture of fennel fronds, parsley and chives.

CARAMELIZED FENNEL

Steps:

• Preheat the oven to 400 degrees F.
• Put the fennel in boiling salted water for about 7 minutes, or until fork tender.
• Drain and arrange in one layer on a baking pan. Drizzle some extra-virgin olive oil on the fennel and salt and pepper, to taste.
• Sprinkle the cheese and bread crumbs on the fennel. Roast in the oven until golden brown, approximately 20 to 30 minutes.