Roasted Fennel and Tomato with Alaskan Cod and Olive Tapenade

What a great combination of flavors.

Recently, I ate at Wolf Peach, in Milwaukee.  On their menu is a similar dish which I ordered and wrote about.  Since I am a lover of all things fennel, I decided to make my own version of the delicious dish. The flavors all together are so complementary.  The broth is exceptionally good, and if you like using bread to sop up every last bit like I do, you will not be disappointed.

The next day I used the remaining fish and vegetables to create a fish stew.  Toast up some good Italian bread to soak in the broth.  Don't waste one drop!

As Always,

ENJOY!

INGREDIENTS

6 oz. pitted Kalamata olives

zest of 1/2 a lemon

1/2 tsp. crushed hot chili peppers (paste, not dry flakes)

1 clove garlic

olive oil (1 Tbsp. or more to make a paste)

      Put all ingredients in a food processor.  Run until a paste is created, adding olive oil as needed.

2 large fennel bulbs,cut into wedges

1 1b. cherry tomatoes

olive oil 

salt and pepper

       In a parchment lined roasting pan, add fennel bulb, cherry tomatoes, and toss with olive oil and salt and pepper.  Roast at 300 degrees for 45-60 minutes.  

      Remove pan from oven, and increase temperature to 400.  Place seasoned fish of choice, I recommend a firm white fish, on top of roasted vegetables.  Cook fish for 6-8 minutes depending on variety and thickness, until flaky.

      To plate the fish, first make a bed of the roasted vegetables, then place a piece of fish on top and top that off with a scoop of the tapenade.  

       Reserve all remaining liquid, vegetables, and fish to create a fish stew the next day!