Roast Rock Cod With Fennel And Beurre Blanc
Serves: 5
Carter Wolf
1 January 1970
Based on User reviews:
54
Spice
46
Sweetness
49
Sourness
36
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Put 4 of the fennel branches in the body cavity
2
Season the fish all over, including the incisions and its cavity, with salt and pepper
3
Preheat the oven to 400 degrees F
4
With a sharp knife, cut 1-inch-deep incisions all along the length of the fish on each side of the backbone
5
Cut 1/2-inch-deep incisions into the fillets at 1-inch intervals perpendicular to the fish's length
6
Spread 2 of the sliced fennel bulbs, potatoes, onions, and tomatoes on a rimmed metal baking sheet
7
Sprinkle them with salt and pepper and the red pepper flakes
8
Drizzle generously with olive oil
9
Place the fish on top of the vegetables, body cavity down, and drizzle it generously with olive oil
10
Pour half of the wine over the fish and vegetables
11
Place the baking sheet on top of the stove over 2 burners set to medium-high heat
12
As soon as the liquid in the baking sheet starts to steam, transfer the baking sheet to the preheated oven
13
Roast the fish, basting it occasionally with the juices from the pan, until its flesh easily separates from the bone when 1 of the incisions is probed with the side of the basting spoon, 20 to 25 minutes
14
Meanwhile, in a saucepan over medium-high heat, heat about 3 tablespoons of olive oil
15
Add the shallots and chopped fennel bulb and saute until translucent but not browned, 3 to 5 minutes
16
Remove from the heat
17
Add the Pernod, which may flare up as its alcohol burns, and then pour in the remaining white wine and stir and scrape to deglaze the pan deposits
18
Simmer briskly until the liquid has reduced to about 1/4 cup, about 10 minutes
19
Whisking continuously, add the butter to the pan 1 or 2 pieces at a time until it melts, forming a thick, creamy sauce
20
Season, to taste, with salt and pepper and stir in the lemon juice
21
Pour the sauce through a fine strainer held over another saucepan, and press down on the solids with the back of a wooden spoon to press out all the liquid
22
Finely chop the fronds of the remaining fennel branch, stir all but a tablespoon or so of them into the sauce, and adjust the seasonings, to taste
23
Keep the sauce warm over low heat
24
Use a pair of large spatulas to transfer the fish to a serving platter
25
Arrange the roasted vegetables around the fish and drizzle with 1 or 2 spoonfuls of the sauce over it
26
Garnish the platter with lemons and parsley, drizzle the fish with a little more olive oil, and serve, passing the sauce separately