Patty Saveurs

Bake the cod loin:

Preheat your oven to 400°F (200°C), brush a baking pan with olive oil, add the cod loin, brush loin with olive oil, season with salt and pepper to taste, sprinkle with fennel herbs

Into the oven for 12 minutes

Take out of the oven and set aside into the baking pan, the cod will finish cooking with the residual heat

Sauteed vegetables:

In the meantime, season the halved tomatoes with salt and pepper to taste, sprinkle with parsley

Into a large frying pan and on medium high heat, heat some olive oil, add fennels, tomatoes and green asparagus (remove asparagus as soon as cooked through), season with salt and pepper, add some water just to cover the bottom of pan, add water whenever needed, towards the end when vegetables are almost cooked through, let the water completely evaporate

Into another saucepan, on medium high heat, heat some vegetable oil, sautéed potatoes until golden and crisp, season with salt and pepper to taste

Make the sauce:

Add the cornstarch to the hot broth, stir well

Into a small saucepan, on medium/high heat, add the broth, lemon juice and white wine, curry powder, stir well, bring to boil and reduce liquids to half

Add the heavy cream and lemon zest, stir, bring to boil, boil away for a minute, remove from heat, season with salt and pepper to taste

To serve:

Pour the sauce into the baking pan and distribute all the vegetables around the cod loin, drizzle some olive oil