White Fish with Fennel, Orange and Leeks

Name: White Fish with Fennel, Orange and Leeks
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 leek, cut into ½-inch (1 cm) slices; 12 baby potatoes, cut into ½-inch (1 cm) rounds; 1 fennel bulb, thinly sliced; 2 garlic cloves, peeled and crushed; 1/4 cup (60 ml) olive oil; ½ orange, zest finely grated; 1 1/2 lb (675 g) fresh cod, cut into 4 pieces; 2 tbsp (30 ml) olive oil; 1 tbsp parsley, finely chopped; ½ orange, zest finely grated

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Preparation 20 MIN

Cooking 20 MIN
Servings 4

Ingredients
Preparation

Ingredients

Vegetables

1 leek, cut into ½-inch (1 cm) slices
12 baby potatoes, cut into ½-inch (1 cm) rounds
1 fennel bulb, thinly sliced
2 garlic cloves, peeled and crushed
1/4 cup (60 ml) olive oil
½ orange, zest finely grated

Fish

1 1/2 lb (675 g) fresh cod, cut into 4 pieces
2 tbsp (30 ml) olive oil
1 tbsp parsley, finely chopped
½ orange, zest finely grated

Preparation

Vegetables

In a large skillet over medium-low heat, soften the leek, potatoes, fennel and garlic in the oil. Cook, stirring a few times, for 20 minutes or until the potatoes are tender and the leek and fennel are nicely caramelized. Season with salt and pepper. Sprinkle with the orange zest. Set aside.

Fish

Meanwhile, in a large non-stick skillet over medium heat, brown the fish in the oil for 3 to 5 minutes on each side, depending on the thickness of the fish. Season with salt and pepper. Sprinkle with the parsley and orange zest. Serve with the vegetables.