Cod, Potato, and Fennel Casserole

Ingredients

• 0.3 teaspoon pepper black
• 2 lb cod fillet skinless cut into 6 servings ()
• 2 medium fennel bulbs for garnish if desired (sometimes called anise;)
• 1 leaf flat parsley fresh chopped
• 3 large garlic cloves minced
• 6 servings accompaniment: lemon wedges 
• 6 tablespoons olive oil extra-virgin
• 1.5 lb potatoes boiling
• 1 teaspoon salt 

Equipment

• oven
• baking pan
• aluminum foil

Directions

1. Preheat oven to 400°F.
2. Cut fennel bulbs crosswise into 1/16-inch-thick slices with slicer. Peel potatoes and cut crosswise into 1/16-inch-thick slices with slicer.
3. Transfer fennel and potatoes to baking dish and toss with garlic, salt, pepper, and 4 tablespoons oil.
4. Spread vegetables evenly in dish and bake, covered with foil, in middle of oven until just tender, 25 to 30 minutes.
5. Season fish with salt and pepper and arrange on top of vegetables.
6. Drizzle with remaining 2 tablespoons oil and bake, uncovered, until fish is just cooked through, 12 to 15 minutes.
7. * Available at Asian markets, many cookware shops, and Uwajimaya (800-889-1928).