Pan-Seared Cod with Roasted Fennel and Endive, Whipped Ricotta, and Parsley-Chive Oil
Flaky wild cod seared in butter until golden, set over a cloud of lemony whipped ricotta with caramelized roasted fennel and endive, and finished with a vivid green parsley-chive oil. Simple, elegant, and bright.
Yield: Serves 4 · Active: 35 min · Total: 50 min · Best in North America from fall through spring, when fennel is sweetest and endive is in season · Best eaten: early evening
About endive: Belgian endive is grown in the dark, which keeps its tight, pale leaves tender and only gently bitter. Roasting mellows that bitterness into a nutty sweetness, especially with a touch of honey and lemon.
Ingredients
Roasted fennel and endive
2 fennel bulbs, cut into wedges (save the fronds)
4 Belgian endives, halved lengthwise
3 tbsp extra virgin olive oil
¾ tsp Baja Gold sea salt
1 tsp raw honey or maple syrup
Juice of ½ lemon
Whipped ricotta
1 cup whole-milk ricotta
2 tbsp extra virgin olive oil
Zest of 1 lemon
Pinch of Baja Gold sea salt and black pepper
Parsley-chive oil
1 bunch flat-leaf parsley (leaves and tender stems)
¼ cup chopped chives
½ cup extra virgin olive oil
Pinch of Baja Gold sea salt
Cod
4 wild cod fillets (about 6 oz each)
¾ tsp Baja Gold sea salt
1 tbsp grass-fed ghee
1 tbsp grass-fed butter
A few sprigs of fresh thyme
Lemon wedges, to serve
Prefer halibut? Swap in wild Pacific halibut, and pull it at about 130°F, since it's leaner than cod.
Method
Roast the fennel and endive. Heat the oven to 425°F. Toss the fennel wedges with 2 tbsp olive oil and half the salt and roast 25–30 minutes, until caramelized. On a second pan, brush the endive halves with the remaining oil and salt and roast cut-side down 15–20 minutes, until golden. In the last 5 minutes, drizzle the endive with the honey and lemon juice.
Make the parsley-chive oil. Blanch the parsley and chives in boiling water for 10 seconds, plunge them into ice water, then squeeze them completely dry. Blend with the olive oil and salt for 1–2 minutes, until vivid green, then strain through a fine-mesh sieve (or leave it unstrained for a rustic, herby oil).
Whip the ricotta. Whip the ricotta, olive oil, lemon zest, salt, and pepper in a food processor or with a whisk until light and silky, about 1–2 minutes.
Sear the cod. Pat the fillets completely dry and season with salt. Heat the ghee in a large skillet over medium-high heat and sear the cod 3–4 minutes without moving it, until golden. Flip, add the butter and thyme, and baste the fish with the foaming butter for 2–3 minutes, until it just flakes and reaches about 135°F.
Plate. Swoosh whipped ricotta onto each plate, arrange the roasted fennel and endive alongside, and set the cod on top. Drizzle the parsley-chive oil around the plate, and finish with fennel fronds and a lemon wedge.
Storage: Cod, up to 2 days refrigerated; roasted fennel and endive, up to 4 days; whipped ricotta, up to 4 days; parsley-chive oil, up to 5 days refrigerated (it stays bright green thanks to the quick blanch).
Nourishment Notes
Wild cod — lean complete protein, selenium, B12, and iodine.
Fennel — anethole, vitamin C, potassium, and fiber; it's traditionally used to ease bloating.
Endive — folate, vitamin K, and the gently bitter compounds that make chicories a traditional digestive.
Ricotta — whey protein and calcium.
Parsley and chives — vitamin K, vitamin C, and apigenin.
Extra virgin olive oil — polyphenols and oleic acid.
Grass-fed butter and ghee — vitamins A and K2.
For your cycle: Cod's selenium and iodine support thyroid health in every phase, and the bitter endive and fennel make this an especially supportive plate for digestion in the luteal phase, when bloating is common.
Sourcing
Cod — wild Alaskan Pacific cod (a Seafood Watch Best Choice), from Vital Choice or a trusted fishmonger; or wild Alaskan Pacific halibut
Fennel, endive, parsley, chives, thyme, and lemons — organic, from a farmers' market
Ricotta — whole-milk ricotta from grass-fed cows, with no gums or stabilizers (many brands add them, so check the label), or homemade
Raw honey or maple syrup — organic, local, and unfiltered raw honey; organic Grade A dark maple syrup
Grass-fed butter and ghee — organic, cultured butter from 100% grass-fed cows; grass-fed ghee
Extra virgin olive oil — organic, single-estate, harvest-dated, in dark glass
Baja Gold sea salt
— Anna aka Food Marshall