Cod with fennel, raisins, and pine nuts - WICU12 HD WSEE Erie, PA News, Sports, Weather, Events

Cod with fennel, raisins, and pine nuts

We recommend you don't add any salt to this dish as the cod is already very salty.

  • 1 pound 2 ounces fennel, tops removed, quartered, blanched and shocked
  • 1/4 cup extra-virgin olive oil, plus extra for greasing
  • 1 ounce golden raisins, soaked in water for 30 minutes and drained
  • 1/2 ounce pine nuts
  • 1 bunch Italian parsley, minced
  • 1 garlic clove, minced
  • 1 pound 2 ounces salt cod, soaked, drained, skin and bones removed
  • 1 1/2 ounces fresh breadcrumbs
  • 1/2 teaspoon minced oregano
  • freshly ground black pepper

Arrange the fennel in a greased roasting pan. Sprinkle with the raisins and pine nuts, half of the parsley, and half of the garlic. Arrange the cod on top of the fennel. In a bowl, mix the breadcrumbs with the remaining garlic and parsley; add the oregano and pepper. Sprinkle over the cod and then drizzle with olive oil. Cover the pan with aluminum foil; bake for 25 minutes. Remove the aluminum foil and cook 15 more minutes, allowing the breadcrumbs to brown. Serve hot. Serves 4

Recipe courtesy of Italian Cooking & Living magazine. Click here to view more delicious Italian recipes!

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