I share with you one of the BEST fish meals I have ever eaten. Another great recipe from Gail Monaghan.
Chef and Writer Gail Monaghan wrote recently in The Wall Street Journal about Fennel.
Marinate fish: In a small bowl, combine 1/4 cup olive oil, 1/2 teaspoon salt and1/2 teaspoon freshly ground black pepper. Rub marinade into 4 pounds cod fillets, skins removed. Cover with plastic wrap and refrigerate until ready to cook.
Increase oven temperature to highest setting. Place a baking sheet in oven for 5 minutes. Place cod fillets on hot baking sheet and cook until juices from fish turn from clear to opaque, 10-20 minutes depending on thickness of fillets. Remove from oven and transfer fillets to a large platter and keep warm.
Remove foil and reheat vegetables in oven until very hot, about 5 minutes. To serve, place vegetables around fish and sprinkle with 1/2 teaspoon fennel pollen (optional). Garnish with 1/2 cup chopped mixture of fennel fronds, parsley and chives.