Citrus Fennel Cod with Creamy Leek Rice and Sautéed Asparagus

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the cod fillets dry with paper towels and place them on a lightly oiled baking tray using 1/2 tablespoon olive oil.

2. 2

   In a bowl, mix the orange zest, lemon zest, 1 tablespoon orange juice, 1 tablespoon lemon juice, crushed fennel seeds, sweet paprika, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub this mixture over the cod and scatter the thinly sliced half of the fennel on top.

3. 3

   Roast the cod for 12 to 14 minutes at 220 °C / 425 °F, until it flakes easily with a fork. If the fillets are very thick, add 2 more minutes.

4. 4

   Meanwhile, heat 1 tablespoon olive oil and 10 g butter in a wide skillet over medium heat. Add the shallot, leek, the chopped half of the fennel, and 2 minced garlic cloves. Cook for 5 minutes, stirring, until softened.

5. 5

   Add the long-grain rice to the skillet and stir for 1 minute to coat. Pour in the white wine and let it reduce for 1 minute. Add 600 ml / 2 1/2 cups of the hot broth, lower the heat, and cook for 15 to 18 minutes, stirring occasionally, until the rice is tender.

6. 6

   When the rice is nearly done, stir in the cooking cream, half of the parsley, 1 tablespoon of the remaining orange juice, and 1 tablespoon of the remaining lemon juice. Season with some of the salt and pepper. For a creamier texture, add the remaining hot broth a little at a time.

7. 7

   In another skillet, heat the remaining 1/2 tablespoon olive oil with the remaining 10 g butter over medium-high heat. Add the sliced garlic clove and the green asparagus. Sauté for 4 to 5 minutes until tender-crisp. Season with a pinch of salt and pepper.

8. 8

   Spoon the creamy leek rice onto each plate. Top with a citrus fennel cod fillet, add the sautéed asparagus, and finish with the remaining parsley and a little extra orange zest if desired.