Broiled cod with fennel and corn

I have high hopes for tonight's dinner. I KNOW my husband and I will like the meal, but I'm not sure about the kids. For those of you who know my philosophy about dinner, ONE MEAL & ONE TABLE, everyone can find some part of it they will eat.

This is what you'll need for the fish:
6 oz. of a firm fleshed white fish (cod, scrod or haddock are all good)
2 tbs. olive oil
pinch of kosher salt and pepper
1 lemon for zesting
2 tbs. butter
1/4 C. white wine or chicken stock

Preheat oven to broil. Move rack to top 1/3 of oven. while the oven heats, line a cookie sheet with foil and rub a little olive oil on the foil.

Place the cod on the foil, drizzle with a little olive oil, add a good pinch of kosher salt and pepper and the zest from a lemon. Broil in the oven for 8-10 minutes or until cod begins to look flaky and is no longer iridescent.

To make a quick beurre blanc sauce, melt butter in a small sauce pan, when it has melted add in wine or chicken stock and let boil for 2-3 minutes or until it has reduced by half.


What you'll need for the roasted fennel and corn:
1 head of fennel
2 C. frozen roasted corn kernels (regular frozen corn kernels are fine too)
2 tbs. olive oil
pinch of salt and pepper

** I will tell you that I was never a big fan of fennel. I love black licorice, just not in my meal. I had roasted fennel in a vegetable burrito a while ago and fell in love with it's sweet and mild flavor.

This mixture can be made earlier in the day.

Preheat your oven to 450 degrees and line a cookie sheet with aluminum foil or a Silpat mat if you have one.

Remove the green part of the fennel, and trim the bottom of the white bulb. Quarter the fennel then thinly slice. Add the sliced fennel to a bowl with the frozen corn. Drizzle olive oil, salt and pepper to bowl and stir to combine.

Lay the mixture on the cookie sheet so it does not overlap. Roast for 10 minutes, stir the mixture around, then roast for another 8 or so minutes until it's nicely browned. Remove, and place in a bowl until ready to use.

Before serving, add roasted vegetable mixture to top of fish and ladle sauce over fish and vegetables.

We are going to serve this with couscous. Although there is a good chance the kids might only eat couscous for dinner, they will at least try the fish and veg!