Mediterranean Cod with White Pepper Cream, Oregano Potatoes, and Warm Fennel Olive Salad

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Toss the baby potatoes with 2 tablespoons olive oil, 1 teaspoon dried oregano, the sweet paprika, half of the salt, and a little black pepper. Arrange them on a baking tray with the whole garlic clove and roast for 25 to 30 minutes at 220°C / 425°F, until golden and tender.

2. 2

   While the potatoes roast, make the cream. In a blender cup, combine the roasted red pepper, Greek yogurt, 1 chopped garlic clove, 2 tablespoons vegetable broth, 1 tablespoon lemon juice, a little lemon zest, 1 tablespoon olive oil, and a pinch of salt. Blend until smooth. Set aside.

3. 3

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced fennel and cook for 4 minutes, stirring. Add the cherry tomatoes, green olives, capers, the remaining chopped garlic clove, 1 tablespoon dry white wine, and 1 tablespoon vegetable broth. Cook for 3 to 4 more minutes, until the fennel is tender but still slightly firm. Turn off the heat and add half of the parsley, some reserved fennel fronds, and a little lemon zest.

4. 4

   Pat the cod fillets dry and season them with the remaining salt, black pepper, and the remaining teaspoon of dried oregano. Heat 1 tablespoon olive oil in an oven-safe nonstick skillet over medium-high heat. Sear the cod for 2 minutes on the first side and 1 minute on the second side.

5. 5

   Add the remaining dry white wine and the rest of the vegetable broth to the cod skillet. Transfer the skillet to the oven and finish cooking the fish for 6 to 8 minutes at 220°C / 425°F, until it flakes easily when pressed with a fork.

6. 6

   Squeeze the roasted garlic out of its skin and gently toss it with the hot potatoes for extra flavor. Adjust salt if needed.

7. 7

   To serve, spread a layer of white pepper cream on each plate. Arrange a portion of oregano potatoes on top, then the cod fillet, and a generous spoonful of the warm fennel olive salad. Finish with the remaining parsley, more fennel fronds, and a few drops of the skillet juices.