In this recipe the fennel and leeks are so happy to be served with the cod.
Try it and let me know what you think!
For 2 people
- Prep Time : 15 minutes
- Cook Time : 20 minutes
1/ place your fish in an oven dish, season to taste. Cut half of your lemon in slices (thin), and place them on your fish. Squeeze out the rest of the lemon in your dish and leave the piece of your squeezed lemon in the dish with half a glass of water. cook it in the oven for 20mn gas mark 6 (1800).
2/ While the fish is cooking cut length ways the fennel bulb and cut in strip as thinly as you can all the way, repeat the same with the leeks( it is a bit of work but so worth it!).
3/ Sautéed the fennel and the leeks in your pan with a little oil on a high heat until they start to take some colour and your kitchen smelling good.
4/ Turn down the heat add a splash of water cover and cook them for 5mn. Bring the heat high again, add the Crème fraîche or fresh cream and the vinegar stir for a minute or two, bring down the heat cover and cook for a further 5mn. Voilà!