Rating: 2.5 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

Fingerling potatoes add some satisfying heft to a light dish of fish and veggies in a clean broth. We like the color contrast the purple potatoes lend, but any fingerlings you have will be fine. Use your most flavorful olive oil in this dish—it makes the sauce richer. A mandoline will help you shave the fennel bulb quickly into thin, even slices. If you don’t have a mandoline, a sharp chef’s knife will work just fine. Spring onions look like bulbous green onions, which you can use as a substitute.

Justin Walker
Recipe by Cooking Light April 2017


Credit: Greg Dupree

Recipe Summary

15 mins
48 mins
Serves 6 (serving size: 1 cod fillet and about 1/2 cup potato mixture)


Ingredient Checklist


Instructions Checklist
  • Place potatoes in a small saucepan; cover with cold water by 1 inch. Place pan over medium-high; bring to a simmer and cook 1 minute or until potatoes are not quite fully tender. Drain well; set aside.

  • Heat oil in a large skillet over medium-high. Add fennel, onion, garlic, tarragon, 1/2 teaspoon salt, and 1/4 teaspoon pepper; sauté 4 minutes or until vegetables are tender. Add wine, stock, and lemon slices; bring to a simmer. Add potatoes and cod, nestling cod into sauce; cover, reduce heat, and simmer 5 minutes or until fish is done. Divide potato mixture evenly among 6 bowls; top each serving with 1 fish fillet. Serve with lemon wedges, if desired.

Nutrition Facts

293 calories; fat 10.5g; saturated fat 1.5g; mono fat 7.4g; poly fat 1.3g; protein 32g; carbohydrates 14g; fiber 3g; cholesterol 73mg; iron 1mg; sodium 508mg; calcium 44mg; sugars 2g.