Cod with Fennel and Cherry Tomatoes
Cod with Fennel and Cherry Tomatoes
Ingredients
- 6 green onions, thinly sliced
- 1 small fennel bulb, thinly sliced, and the fennel fronds finely chopped
- 2 garlic cloves, chopped
- ⅓ cup (75 ml) olive oil
- 4 cups (560 g) cherry tomatoes, halved
- ¼ tsp red pepper flakes
- 1 lb (450 g) frozen cod fillets, thawed and cut into 4 pieces
- ½ lb (225 g) tagliatelle or other egg noodles
- ¼ cup (10 g) basil leaves, finely chopped, plus more for serving
- 2 tbsp butter
- ⅓ cup (75 ml) mayonnaise
- 1 tsp smoked paprika
- 4 slices bread, toasted
Instructions
- In a large skillet over medium-high heat, soften the green onions, sliced fennel (not the fronds) and garlic in the oil. Add the cherry tomatoes and red pepper flakes. Cook for 2 minutes or until the tomatoes start to soften.
- Add the cod to the skillet. Season with salt and pepper. Cover and simmer for 5 minutes or until the fish is cooked through, being careful to leave the pieces of fish intact.
- Meanwhile, in a pot of salted boiling water, cook the pasta until al dente. Drain. Return the pasta to the pot. Add the fennel fronds, basil and butter. Season with salt and pepper. Mix well.
- In a bowl, combine the mayonnaise and paprika. Spread the toasted bread with the mayonnaise mixture.
- Divide the pasta and the cod mixtures among four plates. Serve with the toasted bread.
Cod with Fennel and Cherry Tomatoes