Oven roasted cod with fennel

I made this the last time there was fennel in my vegetable box. So after a quick google search I found out that fennel goes very well with fish.. I then found a recipe from the New York Times (http://www.nytimes.com/2010/06/11/health/nutrition/11recipehealth.html) using fennel with fish (cod was one of the types of fish they recommended using). As I liked it last time, I thought why not make it again..?!

So here you go!

All the ingredients used

Trim the stalks (that looks like celery) and fronds (that looks like dill) from the fennel, and set them aside. Quarter the bulbs, cut away the cores and slice thin across the grain. Chop the fronds.

Heat the olive oil over medium heat and add the onion. Cook until the onion begins to soften, about three minutes. Add the fennel and a generous pinch of salt. Cook, stirring often, until the fennel mixture is tender, about 10 minutes. Add the garlic, stir together and cover the pan. Turn the heat to low, and continue to cook 5 to 10 more minutes until the mixture is very soft and fragrant. Stir in the chopped fennel fronds (I forgot to do this..!), and remove from the heat. Season to taste with salt and pepper.

While the fennel is cooking, preheat the oven to 230'C. Oil a baking dish large enough for the fish to fit in a single layer. Season the fish with salt and pepper, and arrange in the baking dish. Cover with the fennel stalks you set aside. Cover the dish tightly with foil, and place in the oven. Bake 15-25 minutes. Check the fish; if you can cut into it with a fork, it is done.  Remove the fennel stalks from the fish and discard

All ready, cooked and ready to eat.

 Place the cooked fennel on individual plates, top with the fish fillets and serve.

Καλἠ ὀρεξη!