Cod with fennel, potatoes, and capers (micro-blogged!)
|March 13, 2013||Posted by ameliaps under fish, quick|
Truth is I have become a little more lazy about blogging because it was taking too much time and energy, in it’s traditional format. However, where there is a wish there is a way… so i started exploring options for micro-blogging. It all started with instagram, a little photo app which many of you are familiar with (I am here: http://instagram.com/ztastylife). Click: I take a photo from my cell and voila’ it’s in the ether, shared with a fantastic community. But I was missing the words and the story behind each image, so I searched for a way to continue blogging… from my cell phone. This is the first test (using a wordpress app). I am writing this post with two thumbs (so excuse the typos). If it works out well, I might have found a new way to share photos, stories and recipes in a snap.
Life is speeding up via our hyper-connectedness… yet I am determined to take back the time saved from the gained velocity of technology and apply it to the low tech and more significant activities. Do you remember when internet first came out and we had time to make a cup of tea while the page loaded? Well, i think it is still key to make that cup of tea between navigations.
So back to the recipe:
Evoo as needed (be generous!)
1 fennel bulb, sliced thin, fronds reserved
3 yellow potatoes (yukon), sliced thin
1.5 lb. cod filet (“merluzzo”)
1/2 cup capers
1/2 cup white wine
Salt and pepper
Preheat oven at 400F
Oil generously a cookie sheet
Arrange a layer of thinly slice potatoes and fennel (you can use a mandoline) over the sheet.
Lay the filet on top. Season with salt and pepper. Complete with capers and half the fennel fronds.
Sprinkle with the white wine and some more evoo.
Bake until flaky, about 20 minutes.
Finish by serving with the fresh fennel fronds.