Oven steamed cod fillets with fennel.

Directions

1. Vegetable sauce.
2. Fry the chopped onions in the olive oil, medium heat until translucent. Add the fennel and celery, cook for five minutes, then pour 1 glass of water. When boiling add the potato, salt and peeper and cook until it’s cooked.
3. Blend all the vegetables until smooth.

1. Cod.
2. Lightly fry for a few minutes the spring onions, add the fennel for another minute.
3. Line a tray with baking paper, spread the onions and fennel and place on top the fish a few centimeters apart. Brush some olive oil and add salt and pepper. Cover with another backing paper, and seal with aluminum foil.
4. Cook in a hot oven, 200 degrees Celsius for 18 minutes.
5. Pour the warmed vegetable sauce in a deep serving plate and place the fish on top. Sprinkle with some crushed red peppercorns.