Photo: c. foodblogchef 2019 Copy and paste to print the recipe. MUSSELS WITH COD FENNEL AND CHERRY TOMATOES Serves 4-6 Copy and paste to print the recipe Ingredients: 1+ lb. Cod (or other white fish like haddock, halibut, sable or bass) 1 ½ lbs. mussels rinsed (Discard any that are open before you cook them.) 1 1/2 tablespoon olive oil 3-4 cloves garlic-minced lemon zest from one lemon ½ teaspoon kosher salt ¼ teaspoon cracked pepper 2 tablespoons fresh thyme (3/4 teaspoon dried thyme= 1 Tbs. fresh) ½ of a sweet onion- thinly sliced (or 1 leek white and pale green parts thinly sliced) pinch salt and pepper lemon juice ¼ cup clam juice ¼ cup dry white wine 1 teaspoon olive oil 1 fennel bulb- very thinly sliced 1-1 ½ pounds cherry, grape or baby heirloom tomatoes (cut in half to release their juices) ¼ tsp. red pepper flakes Preparation: Preheat oven to 400 F. 1. Cut fish into 6-8 pieces. In a medium bowl, mix oil, garlic, salt, pepper, thyme and lemon zest and toss with the fish and set aside. 2. In a lightly oiled baking dish, place onion (or leek) slices on the bottom. Scatter sliced fennel over top. 3. Drizzle with 2 teaspoons olive oil, a healthy squeeze of lemon juice (no seeds please), wine and clam juice; top with the tomatoes and sprinkle with a generous 3 finger pinch of salt and pepper, 1 Tbs. fresh thyme, and the red pepper flakes. 4. Place in the oven for 30-35 minutes, giving a good shake, halfway through. 5. Place the fish on-top, nestling among the tomatoes; place mussels along side of fish. Drizzle any leftover marinade over the fish, mussels, and tomatoes. Place back in the oven and cook about 12-15 minutes or until fish flakes easily with a fork and mussels have opened. 6. Remove from oven and discard any mussels that have not opened. Taste the sauce. If it is not too tart, you can squeeze on a bit more lemon juice, scatter with thyme and serve. Serve with buttered Capellini sprinkled with salt, pepper and Parmesan. Don’t forget the crusty bread.

Photo: c. foodblogchef 2019
Copy and paste to print the recipe.

 MUSSELS WITH COD FENNEL AND CHERRY TOMATOES
Serves 4-6
Copy and paste to print the recipe

Ingredients:
1+ lb. Cod (or other white fish like haddock, halibut, sable or bass)
1 ½ lbs. mussels rinsed (Discard any that are open before you cook them.)
1 1/2 tablespoon olive oil
3-4 cloves garlic-minced
lemon zest from one lemon
½ teaspoon kosher salt
¼ teaspoon cracked pepper
2 tablespoons fresh thyme (3/4 teaspoon dried thyme= 1 Tbs. fresh)
½ of a sweet onion- thinly sliced (or 1 leek white and pale green parts thinly sliced)
pinch salt and pepper
lemon juice
¼ cup clam juice
¼ cup dry white wine
1 teaspoon olive oil
1 fennel bulb- very thinly sliced
1-1 ½ pounds cherry, grape or baby heirloom tomatoes (cut in half to release their juices)
¼ tsp. red pepper flakes

Preparation:
Preheat oven to 400 F.
1. Cut fish into 6-8 pieces. In a medium bowl, mix oil, garlic, salt, pepper, thyme and lemon zest and toss with the fish and set aside.
2. In a lightly oiled baking dish, place onion (or leek) slices on the bottom. Scatter sliced fennel over top.
3. Drizzle with 2 teaspoons olive oil, a healthy squeeze of lemon juice (no seeds please), wine and clam juice; top with the tomatoes and sprinkle with a generous 3 finger pinch of salt and pepper, 1 Tbs. fresh thyme, and the red pepper flakes.
4. Place in the oven for 30-35 minutes, giving a good shake, halfway through.
5. Place the fish on-top, nestling among the tomatoes; place mussels along side of fish. Drizzle any leftover marinade over the fish, mussels, and tomatoes. Place back in the oven and cook about 12-15 minutes or until fish flakes easily with a fork and mussels have opened.
6. Remove from oven and discard any mussels that have not opened. Taste the sauce. If it is not too tart, you can squeeze on a bit more lemon juice, scatter with thyme and serve.

Serve with buttered Capellini sprinkled with salt, pepper and Parmesan. Don’t forget the crusty bread.

This is a delicious, light and surprisingly easy dish to prepare. Colorful, briny, tangy, full of umami, serve it with buttered Capellini, a simple side salad, and crusty bread for a satisfying, healthy seafood meal.