1 Video | Photo: Cod with Fennel, Dill and Tomato Recipe
Ingredients
- 4 (8-ounce) portions cod fish
- 2 wedges lemon
- Salt
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 bulb fennel, quartered, core cut away, thinly sliced
- 1 small to medium yellow skinned onion, thinly sliced
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1 (15- ounce) can diced tomatoes, drained
- Black pepper
- A few large sprigs, in tact, plus 2 tablespoons chopped dill
Directions
Preheat oven to 375 degrees F.
Rinse fish and squeeze lemon juice over it. Season the fish with a little salt and reserve.
Heat a large oven proof pan over medium heat. Add extra-virgin olive oil, fennel and onion and season with salt. Saute fennel and onions 7 to 8 minutes then add white wine and reduce a minute, then add broth. Add tomatoes and season with salt and pepper. Set fish into pan and spoon juices over the cod. Add a few sprigs dill to the broth and set the pan into the hot oven to cook. Cook 12 minutes, until fish is opaque. To serve, arrange cod on plate, top with vegetables and chopped fresh dill.
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By Mommy Saute
on January 19, 2013
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This was a fantastic and easy dinner. I used salmon instead of cod because that is what I had on hand and it turned our wonderful. Salmon goes very well with fennel and dill. I served it with Paula Dean's mashed potatoes and turnips, which was the perfect compliment! Will definitely make this again!
By yav_8231931
brandon, FL
on September 05, 2012
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I made this recipe tonight for dinner. My family loves cod but I made it just with butter and lemon in the past. Not so good.! Rachael's recipe was wonderful! I added some egg noodles on the bottom of the plate and the entire meal was consumed. I followed the written recipe specifically. This is now an added meal to our weekly menu. Thanks Rachael!
By vbhelmly
annapolis,md
on January 21, 2012
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And I used grouper because all the other firm white fishes were too thin.
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