Fish entree - Celiacs and Lactose intolerants safe
1 lb potatoes, peeled and sliced in 1/4" slices
2 fennel bulbs with fronds
1 1/2 lbs cod fillets, cut widthwise into 1" pieces
1/4 cup Italian dried black olives, roughly chopped
2 tbsp extra virgin olive oil
Bring water to a boil, add salt and potatoes and boil for 4-5 minutes; drain and set aside.
Preheat oven to 350.
Slice fennel bulbs thinly and chop fronds.
Line a baking dish with a large sheet of foil; layer fennel slices on bottom and season with salt, then arrange fish and fennel fronds, drizzle with 1 tbsp of olive oil. End with potaoes, olives, the remaining olive oil and a pinch of salt.
Cover with another sheet of foil, crimp edges of both sheets together tightly to create a sealed pouch.
Bake for about 20 minutes, open foil and serve imediately with a fresh, green salad.
This recipe serves 4
- This recipe is safe for Lactose intolerants and celiacs
- You can use any white fish: Tilapia, Monkfish, Swai....
- You can add an extra kick sprinkling with a pinch hot pepper flakes, if you like the taste.