The 5 Tastes Table

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Mussels with Cod, Fennel, and Cherry Tomatoes

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

Serves 4-6

Mussels with Cod, Fennel, and Cherry Tomatoes

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 ½ lbs cherry, grape or baby heirloom tomatoes (cut in half to release their juices)

Preparation:

Preheat oven to 400F

  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 alongside 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.

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

Adapted from: https://www.feastingathome.com/baked-haddock-with-roasted-tomato-and-fennel/