Cod with Fennel and Cardamom Recipe
Ingredients
| Garlic | 1 Clove (5gm), crushed | |
| Finely grated rind of 1 lemon | ||
| Lemon juice | 1 Teaspoon | |
| Olive oil | 1 Tablespoon | |
| Fennel bulb | 1 | |
| 1 tbsp cardamom pods | ||
| Ground black pepper | 1 To taste | |
| 4 x 175 g / 6 oz thick cod fillets | ||
| Salt | To Taste | |
Directions
1. Preheat the oven to 190°C/ 375°F/Gas Mark 5. Place the garlic in a small bowl with the lemon rind, juice and olive oil and stir well.
2. Cover and leave to infuse for at least 30 minutes. Stir well before using.
3. Trim the fennel bulb, thinly slice and place in a bowl.
4. Place the cardamom pods in a pestle and mortar and lightly pound to crack the pods.
5. Alternatively place in a polythene bag and pound gently with a rolling pin. Add the crushed cardamom to the fennel slices.
6. Season the fish with salt and pepper and place on to 4 separate 20.5 x 20.5 cm /8 x 8 inch parchment paper squares.
7. Spoon the fennel mixture over the fish and drizzle with the infused oil.
8. Place the parcels on a baking sheet and bake in the preheated oven for 8-10 minutes or until cooked. Serve immediately in the paper parcels.
2. Cover and leave to infuse for at least 30 minutes. Stir well before using.
3. Trim the fennel bulb, thinly slice and place in a bowl.
4. Place the cardamom pods in a pestle and mortar and lightly pound to crack the pods.
5. Alternatively place in a polythene bag and pound gently with a rolling pin. Add the crushed cardamom to the fennel slices.
6. Season the fish with salt and pepper and place on to 4 separate 20.5 x 20.5 cm /8 x 8 inch parchment paper squares.
7. Spoon the fennel mixture over the fish and drizzle with the infused oil.
8. Place the parcels on a baking sheet and bake in the preheated oven for 8-10 minutes or until cooked. Serve immediately in the paper parcels.
Chef
