WSIU InFocus Recipes
Oysters and Cod
5 Fanny Bay Oysters
5 branches from the top of a fennel
1 8oz. cod fillet
1 lemon
1 lime
6 oz. dry white wine
  aluminum foil to cover baking pan
1 small potato
1 red pepper
1 yellow pepper
1 green onion
1 small jar of capers
3 oz. heavy whipping cream


Rinse fennel branch. Remove sprigs from branch stems and finely chop to make roughly 1/4 cup of fresh fennel leaf herb.

Remove about 6 long, ultra thin strips of the peel (zest) from both the lemon and lime. Keep the fruit.

Slice the tomato and trim each slice so just the skin and a small portion of the flesh remain. Cross-cut these thin strips to dice. Use the same technique to create thin, diced pieces of the red and yellow peppers. Slice the green onion into super thin slices. Mix all these vegetable pieces together.


To prepare fish for baking, rub 2 tbsp. garlic butter in a small shallow baking pan. Preheat oven to 325 degrees. Prepare the cod by cutting it into thin slices diagonally across the filet. The goal is to create about 8 to10 thin pieces that are about 1/8” thick, 2” long, and 3' wide. Place in the center of the pan so each piece touches the pan but slightly overlaps the other pieces forming a single circular cluster.

Add salt and pepper to top of fish. Cut the lemon and lime in half and squeeze juice from each onto the fish and then top with lemon and lime zest strips.

Pour about 3 oz. of wine around fish and cover the pan tightly with foil, so the fish will steam rather than bake. Place the fish in the preheated oven and cook for about 8 to10 minutes. Fish should be white and moist.

Prepare Sauce:

While the fish is in the oven, heat a small pan on a medium high burner and add 4 tbsp. of garlic butter. It should melt rapidly. Add five oysters directly from the half shell to the pan, flipping them continuously as they sauté. Cook for roughly one minute, and then add about 3 oz. of white wine to pan. Return to heat and allow the oyster and wine sauce mixture to simmer for about one minute while occasionally flipping the oysters. Add a few pinches salt and pepper, and then add 10 to 15 capers to the pan. Pour in roughly 3 oz. cream and mix into the sauce. Reduce heat and add the diced vegetables and sauce, and gently simmer on reduced heat. If the sauce is becoming too thick, add a touch of wine and keep it warm until the fish is done.


Remove fish from the oven and plate the fish. The cluster of pieces should be connected; use a spatula to remove the fish as one piece and center on the plate.

Add most of fresh chopped fennel to sauce and immediately top the fish with the sauce. Garnish the plate with a small amount of the remaining chopped fennel.