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| Black Cod With Braised Fennel and Fingerling Potatoes |
| 10 ounces fingerling potatoes |
| 8 ounces fennel, julienne |
| 4 tablespoons extra virgin olive oil |
| 4 six-ounce pieces black cod |
| Scant 1/2 cup peeled and grated horseradish, with a squeeze of lemon juice and just enough olive |
| 1. Preheat oven to 175 degrees. Boil potatoes in salted water until they are tender; drain and cool. |
| 2. In a medium saucepan, place fennel, bay leaves, thyme, 1 teaspoon lemon juice and just |
| enough water to cover. Cover, and cook for 12 minutes on low heat; remove thyme and bay leaves. |
| 3. Cut potatoes lengthwise in julienne strips. Add potatoes and another teaspoon lemon juice to |
| pan with fennel, and mix with olive oil; set aside. |
| 4. In a nonstick ovenproof pan, cook fish skin side down over high heat for 3 minutes. Place in |
| oven, and roast slowly, 10 to 14 minutes. Turn over, and cook 30 seconds. |
| 5. Arrange fennel and potatoes on four plates, and place fish pieces on top. Garnish each with 1 |
| tablespoon horseradish mixture. |
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Software Incorporated