I entered the cookbook contest that Jen-Prior Fat Girl is having again. I mentioned on her blog that I would post my favorite recipe from my fav cookbook so here it is.







Here's the picture from the cookbook of the finished product. The other picture is of fennel. I never knew what fennel even was until I made this recipe. I doubt I had even noticed this in the produce section until I went to look for it.

This recipe makes 4 servings.

2 fennel bulbs with fronds (greenery on top) about 1 lb each
1 Tbsp cooking oil
1 tsp salt
1/2 tsp fresh ground pepper
1/4 c fresh orange juice
1 tsp grated orange zest
1/4 tsp fennel seeds
2 lbs cod fillets cut into 4 pieces

1. Heat oven to 450. Cut off tops of fennel bulbs and chop the leafy fronds. Cut each bulb into 8 wedges. In a large roasting pan, toss the fennel wedges with the oil & 1/4 tsp each of salt and pepper. Spread the fennel in an even layer and roast for 25 minutes. Stir the fennel and rotate the pan so the vegetables cook evenly. Roast 15 minutes longer.

2. Meanwhile, in a glass or stainless-steel bowl, combine the orange juice, orange zest, fennel seeds, and the remaining 3/4 tsp salt and 1/4 tsp pepper. Add the cod and marinate while the fennel roasts.

3. Remove the pan from the oven and top the fennel with the cod and its marinade. Roast until the cod is just done, just 10 minutes for 3/4-inch thick fillets. Sprinkle the chopped fennel fronds over the cod.

Note: Can substitute cod with any other white-fleshed relatively thick fillets. Suggestions are haddock, sea bass, or orange roughy.