Pan Roasted Cod Recipe

Prepare the Ingredients

Wash and scrub the clams thoroughly. Dice the potatoes and fennel bulb. Set aside.

Roast the Tomatoes

If not using pre-roasted tomatoes, slice tomatoes in half, drizzle with olive oil, and roast in a preheated oven at 400°F (200°C) for 20 minutes.

Cook the Potatoes and Fennel

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced potatoes and fennel, season with salt and pepper, and sauté until golden and tender, about 15 minutes. Remove and set aside.

Pan Roast the Cod

In the same skillet, add another 2 tablespoons of olive oil. Season the cod fillets with salt and pepper, then place them skin side down in the skillet. Cook for about 4-5 minutes on medium-high heat, then flip and cook for another 3-4 minutes until cooked through.

Add Clams and Sauce

Once the cod is flipped, add the clams to the skillet along with the white wine and Pernod. Cover and cook until the clams have opened, about 5-7 minutes.

Toast the Focaccia

While the cod and clams are cooking, grill or toast the focaccia slices until golden brown.

Plate the Dish

On a serving plate, place a bed of the sautéed potatoes and fennel. Top with the pan-roasted cod and clams. Spoon the roasted tomatoes around the dish, drizzle with romesco sauce, and garnish with chopped parsley. Serve with grilled focaccia on the side.