Pan Roasted Cod, Pears, Red Onions & Caramelized Fennel

Serves 4

Fennel is one of my favorite vegetables, with its dill-like foliage, celery-like bulb and licorice flavor. Fennel originated in the Mediterranean and it appears in Greek mythology, when Prometheus set a fennel stalk ablaze to steal fire from the gods. Thomas Jefferson valued fennel above all vegetables. This dish by Gail Monaghan couples fennel with the virtues of roasted cod and the sublime sweetness of pear to make a remarkably subtle dish.

¼             cup extra virgin olive oil

1              teaspoon salt

1              teaspoon freshly ground pepper

4              Cod filets, skins removed (3 to 4 ounces per serving)

3              large fennel bulbs

4              red onions

1              head garlic, separated into cloves

3              lemons, two for slicing and one for juice

2              teaspoons coriander seeds

1              tablespoon whole fennel seeds

½             cup extra-virgin olive oil

3              firm pears

¼             cup fish stock

½             teaspoon fennel pollen (optional)

½             cup chopped fennel fronds, parsley and chives

Preparation:

1.       In a small bowl whisk the olive oil, salt and pepper. Rub or brush the mixture on the Cod filets. Cover with plastic wrap and refrigerate until ready to cook.

2.       Preheat the oven to 450-degrees.

3.       Remove the fronds and stalks from the fennel bulbs and quarter. Put into a large cast iron pan and add the red onions, cut into 8 wedges each, the garlic cloves, 2 lemons sliced very thinly and seeds removed, two teaspoons of coriander seeds, 1 tablespoon of fennel seeds, and ½ cup of olive oil. Toss the vegetables to coat with the oil. (Use two cast iron skillets if you need the room). Roast in the oven for 25 minutes.

4.       Peel and core the pears and cut into four wedges each. In a bowl salt and pepper the pears, adding ¼ cup of fish stock (substitute water or vegetable stock). Squeeze juice on from one lemon. Toss to coat. Add pears to the cast iron pan(s) after 25 minutes and continue to roast until the vegetables are deeply caramelized – about 20-30 minutes more. Remove from the oven and cover with aluminum foil.

5.       Put the Cod filets on a baking sheet in the oven for 10 to 20 minutes depending upon the thickness. Reheat the vegetables if necessary.

6.       Plate the vegetables center plate. Put a Cod filet on top. Sprinkle fennel pollen on the fish and vegetables. Garnish with the fennel fronds, parsley and chives mixture.