Cook4me Lemon and Fennel Casserole

• 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)

#Spring2021

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.