Serves 6 (serving size: 1 cod fillet and about 1/2 cup potato mixture)
Fingerling potatoes add some satisfying heft to a light dish of fish and veggies in a clean broth. We like the color contrast the purple potatoes lend, but any fingerlings you have will be fine. Use your most flavorful olive oil in this dish—it makes the sauce richer. A mandoline will help you shave the fennel bulb quickly into thin, even slices. If you don’t have a mandoline, a sharp chef’s knife will work just fine. Spring onions look like bulbous green onions, which you can use as a substitute.
3 cups purple Peruvian and banana fingerling potatoes, halved lengthwise
1/4 cup extra-virgin olive oil
1/2 cup thinly sliced fennel bulb
1/2 cup thinly sliced spring onion, green and white parts
2 tablespoons minced garlic
1 tablespoon chopped fresh tarragon
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 cup dry white wine
1/2 cup unsalted chicken stock (such as Swanson)
2 Meyer lemon slices
6 (6-oz.) cod loin fillets
Meyer lemon wedges (optional)
Est. added sugars 0g
How to Make It
Place potatoes in a small saucepan; cover with cold water by 1 inch. Place pan over medium-high; bring to a simmer and cook 1 minute or until potatoes are not quite fully tender. Drain well; sprinkle with 1/4 teaspoon salt and set aside.
Heat oil in a large skillet over medium-high. Add fennel, onion, garlic, tarragon, 1/2 teaspoon salt, and 1/4 teaspoon pepper; sauté 4 minutes or until vegetables are tender. Add wine, stock, and lemon slices; bring to a simmer. Sprinkle cod with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add potatoes and cod, nestling cod into sauce; cover, reduce heat, and simmer 5 minutes or until fish is done. Divide potato mixture evenly among 6 bowls; top each serving with 1 fish fillet. Serve with lemon wedges, if desired.