Pasta cod casserole with fennel

Ingredients for 4 servings:

• 400 g cod fillet(s)
• 300 g pasta (e.g. orecchiette or penne rigate)
• 2 bulbs of fennel
• 300 ml whipped cream
• 200 ml milk
• Salt
• Pepper, freshly ground
• ½ lemon(s), the juice
• 5 cloves garlic
• 2 tsp turmeric
• 100 g Parmesan
• olive oil
• 1 bunch of chives

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Rinse the fish in cold water, pat dry with a kitchen towel, season with salt and pepper, and cut into pieces. Place in a bowl, pour over the lemon juice, cover, and set aside. Meanwhile, trim the fennel and cut into strips. Heat a little olive oil in a pan and sauté the fennel strips. Remove the pan from the heat and add 1-2 tablespoons of lemon juice (stolen from the fish *g*). Cook the pasta according to the package instructions until al dente, drain, and refresh. Mix with the fennel and transfer to a greased baking dish. Arrange the fish on top. Preheat the oven (200°C, fan oven 180°C, gas mark 4). Whisk the cream and milk with the crushed garlic and turmeric, then pour over the pasta and fish. Sprinkle with plenty of freshly grated Parmesan cheese (I didn’t measure it exactly; it might have been more than 100g). Bake everything in the oven for about 12 minutes. If desired, add a few knobs of butter to the cheese. Sprinkle with chives before serving.