Name: Black Cod Baked on a Bed of Shredded Fennel
Yield: Serves 4
Ingredients: Juice of ½ lemon; ¼ cup finely diced green bell pepper; 2 tablespoons dry vermouth; 4 fresh tarragon sprigs for garnish; 1 medium fennel bulb; Salt and freshly ground black pepper; 1½ pounds black cod (sablefish), cut into 4 equal pieces; 1 lemon, sliced; 1 medium tomato, sliced; Pinch of cayenne or piment d’Espelette (Spanish paprika); ¼ cup finely diced red bell pepper; 2 teaspoons chopped fresh tarragon or 1 teaspoon dried; 2 tablespoons extra virgin olive oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

In late summer and fall, when Alaskan black cod is at its best, I make an indoor version of this classic Provençal dish. Traditionally the fish is grilled outside over dried fennel branches. Instead I bake it over a bed of shredded fresh fennel in a closed clay pot. The moisture from the fennel steams the fish beautifully, creating an incredibly succulent, flaky texture.