Baked Cod with Sea Fennel
Main Dishes • European
Description
For different variations of the sauce, you can substitute mustard with a small amount of horseradish or add parsley if you want to bring a fresh note.
Ingredients
- Crème fraîche 5 fl oz
- Dijon Mustard 1 tablespoon
- Cod fillet 20 oz
- Ground fennel seeds 5 oz
- Meyer Lemon Juice to taste
Step-by-Step Guide
Step 1
Preheat the oven to 340°F.
Step 2
Prepare the sauce by mixing crème fraîche, freshly squeezed lemon juice, and mustard in a bowl.
Step 3
Place the fish in an ovenproof dish and drizzle with the sauce. Put the dish in the center of a preheated oven and bake for about 15 minutes or until cooked through. Make sure the fish is white and firm inside, as the cooking time may vary slightly depending on the size of the fish.
Step 4
Meanwhile, blanch the asparagus in a large pot of boiling water for 2 minutes, then drain the water.
Step 5
Arrange the cress on serving plates, place a portion of fish on each, and drizzle with a small amount of sauce. Season lightly with salt and pepper before serving.
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