Active Time

　　15 min

　　Total Time

　　1 hr

　　Active time: 15 min Start to finish: 1 hr

　　

Ingredients

Make 6 servings

　　2 medium fennel bulbs (sometimes called anise; 1 1/2 lb total), stalks cut off and discarded, and fronds reserved for garnish if desired

　　1 1/2 lb large boiling potatoes

　　3 large garlic cloves, minced

　　1 teaspoon salt

　　1/4 teaspoon black pepper

　　6 tablespoons extra-virgin olive oil

　　2 lb skinless cod fillet (1 inch thick), cut into 6 portions

　　Garnish: chopped fennel fronds or fresh flat-leaf parsley

　　Accompaniment: lemon wedges

　　

Special Equipment

a Japanese Benriner* or other adjustable-blade slicer; a 3-quart shallow baking dish (2 inches deep)

　　

Step 1

Preheat oven to 400°F.

　　

Step 2

Cut fennel bulbs crosswise into 1/16-inch-thick slices with slicer. Peel potatoes and cut crosswise into 1/16-inch-thick slices with slicer.

　　

Step 3

Transfer fennel and potatoes to baking dish and toss with garlic, salt, pepper, and 4 tablespoons oil. Spread vegetables evenly in dish and bake, covered with foil, in middle of oven until just tender, 25 to 30 minutes.

　　

Step 4

Season fish with salt and pepper and arrange on top of vegetables. Drizzle with remaining 2 tablespoons oil and bake, uncovered, until fish is just cooked through, 12 to 15 minutes.

　　

Step 5

Available at Asian markets, many cookware shops, and Uwajimaya (800-889-1928).