Decadent Gluten Free Dinner

Tonight's dinner was delicious.  Mike and I (and 2 out of 3 cats) all agree that I can make this again.

Shaved Fennel with Blood Oranges, Pecorino, and Pomegranates, by Mario Batali.

This salad could be served as an appetizer as well, but I decided to serve it with the main course as my vegetable.

Yield : Makes 4 servings

2 large round fennel bulbs, trimmed, and several fennel fronds set aside
Juice of 1 lemon
¼ cup extra virgin olive oil
4 large blood oranges, peeled and segmented
1 cup pomegranate seeds
Salt and freshly ground black pepper
An 8-ounce chunk hard pecorino, such as sardo or toscano, for shaving

1. Using a mandoline or other vegetable slicer, shave the fennel crosswise into 1/3-inch-thick slices. Place in a bowl and toss with the lemon juice and olive oil. Add the blood orange segments, pomegranate seeds, and fennel fronds and toss gently to mix. Season with salt and pepper.

2. Arrange the fennel salad on four individual plates. Shave the pecorino in long shards over each plate, and serve.

Notes
Segmenting Citrus

Using a paring knife, cut off the top and bottom of the fruit to expose the flesh. Stand the fruit upright on the work surface and, with your knife, carefully remove the skin and bitter white pith, working vertically from top to bottom and following the natural round shape of the fruit, turning it as you go. Carefully trim away any remaining pith.



Roasted Cod and Potatoes with Thyme, from Quick from Scratch Herbs & Spices. 

Serves 4


1 1/2 pounds baking potatoes (about 3), cut lengthwise into 8 wedges, wedges cut crosswise in half
5 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
15 thyme sprigs plus 2 1/2 teaspoons chopped fresh thyme, or 2 teaspoons dried thyme
1 1/2 pounds cod fillets or steaks, about 1 inch thick

1. Heat the oven to 450°. In a large roasting pan, toss the potatoes with 3 tablespoons of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Scatter the thyme sprigs or 1 1/2 teaspoons of the dried thyme on top. Roast the potatoes for 10 minutes. Stir and continue cooking for 10 minutes longer.
2. Meanwhile, coat the fish with the remaining 2 tablespoons oil and sprinkle the remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon dried thyme or 1 1/2 teaspoons of the chopped fresh thyme on the fish.
3. Remove the pan from the oven. Stir the potatoes and push them to one side of the pan. Put the fish on the other side of the pan and return the pan to the oven. Roast the fish and potatoes until just done, about 10 minutes longer.
4. Remove the fish. Toss the potatoes with the remaining 1 teaspoon chopped fresh thyme, if using. Serve the fish with the potatoes alongside.

NOTES Variations: You can use other firm white fish fillets, such as scrod,
halibut, or haddock, in place of the cod in this recipe.