Cook4me Lemon and Fennel Casserole

Cook4me Lemon and Fennel Casserole

Main Course

  • 6

    Number of People

  • Cheap


  • Very easy


  • Prep time

  • Cook time


  • 6 fennels, washed and chopped into large pieces
  • 1.5 lemon, washed and cut into round slices
  • 9 sprigs of dill
  • 4 tablespoons of olive oil
  • 18 cl de vin blanc
  • Salt
  • 6 cod fillets (to be cooked on the day of eating)



Prepare the ingredients.

Put the fennel, lemon slices, dill and salt into the cooking pan. Pour in the white wine and oil.

Pressure cooking: 12 minutes

Add the Parmesan and mix together. Leave to cool.

When ready to cook, pour 200 ml of water into the cooking pan and place a sheet of baking paper into the steamer basket. Place in the cod fillets, drizzle with olive oil, then season with salt and pepper. Cook for 8 minutes on the pressure cooker setting. In the meantime, reheat the fennel. Serve everything together.

Keeps for: 3-4 days for the fennel casserole, 1-2 days for the cod. The cod can be frozen, preferably before cooking.

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