Cod With Fennel Mushrooms Tomato Dill Food

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COD WITH TOMATO-FENNEL SAUCE



Cod with Tomato-Fennel Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
1 onion, sliced
1 fennel bulb, trimmed, cored and thinly sliced, plus chopped fronds for topping
Kosher salt and freshly ground pepper
3 cloves garlic (2 minced, 1 smashed)
1 tablespoon chopped fresh oregano
1/3 cup pitted kalamata olives, halved
1/2 teaspoon red pepper flakes
1/3 cup dry vermouth or dry white wine
1 28-ounce can whole peeled tomatoes, crushed by hand
4 skinless center-cut cod fillets (6 to 7 ounces each)
4 slices ciabatta bread, halved

Steps:

  • Preheat the broiler. Heat the olive oil in a large skillet over medium heat. Add the onion, fennel and a pinch each of salt and pepper; cook, stirring, until the vegetables are tender and just starting to brown, about 10 minutes. Add the minced garlic, oregano, olives and red pepper flakes and cook until the garlic is softened, 1 to 2 minutes. Add the vermouth and cook until almost completely evaporated, about 3 minutes. Add the tomatoes and bring to a boil. Reduce the heat to medium low and simmer until slightly thickened, about 5 minutes.
  • Generously season the cod with salt and pepper and nestle in the sauce. Cover and cook until the fish is mostly cooked through, 6 to 8 minutes. Turn off the heat and let the fish finish cooking in the sauce, about 3 more minutes.
  • Meanwhile, brush the ciabatta with olive oil and broil until toasted, 1 to 2 minutes per side. Rub with the smashed garlic.
  • Divide the sauce and fish among shallow bowls; drizzle with olive oil. Top with fennel fronds and serve with the ciabatta.

Nutrition Facts : Calories 450, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 79 milligrams, Sodium 1234 milligrams, Carbohydrate 41 grams, Fiber 5 grams, Protein 40 grams, Sugar 9 grams

COD WITH FENNEL, DILL AND TOMATO



Cod with Fennel, Dill and Tomato image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

  • 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.

30-MINUTE COD WITH LEMONY BRAISED FENNEL



30-Minute Cod with Lemony Braised Fennel image

You'll almost want to eat by candlelight: This quick cod dish takes only 30 minutes to make, it's nothing if not elegant. Save time by juicing the lemon and slicing the olives while the cod and fennel cook.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 large bulbs fennel
1/4 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Four 6-ounce cod fillets, each 1 to 1 1/2 inches thick
1 lemon
1/2 cup panko breadcrumbs
1/2 cup pitted kalamata olives

Steps:

  • Trim the tops and bottoms from the fennel bulbs, reserving a handful of the fronds for garnish. Quarter the bulbs. Set each quarter on its side and slice off most of the core. Cut the quarters into wedges about 1-inch thick (don't worry if some pieces fall off the wedge-use those too).
  • Put 1/4 cup oil in a large skillet with a tight-fitting lid. Place over medium-high heat until almost smoking. Add the fennel and cook without stirring until fennel is brown on the bottom, about 5 minutes. Stir and let the fennel continue to cook until some more pieces brown, 1 to 2 minutes.
  • Add 1/2 cup water to the skillet, scraping up any browned bits from the bottom. Sprinkle with 1/2 teaspoon of salt and several grinds of pepper. Lower the heat to medium, cover the skillet, and cook 5 minutes.
  • Sprinkle the cod with salt and pepper and place on top of the fennel. Cover the pan again and simmer, adding more liquid occasionally if the pan is dry, until the fennel is very tender and the cod is cooked through, 5 to 7 minutes.
  • Meanwhile, chop the reserved fennel fronds (you should have about 1 1/2 to 2 tablespoons) and remove the zest from the lemon. Heat the remaining 2 tablespoons of oil in a medium skillet over medium-high heat. Add the breadcrumbs and cook, stirring frequently, until the breadcrumbs brown, 2 to 3 minutes. Remove from the heat, season with salt and pepper, and allow to cool. Mix the fennel fronds and lemon zest into the breadcrumbs until combined.
  • Juice the lemon. Roughly chop the olives.
  • When the cod and fennel are done, stir in the lemon juice and the olives. Remove from the heat and let stand for about 1 minute to warm the olives. Transfer the fennel and cod to serving bowls and top the fish with the toasted breadcrumbs. Pour any remaining pan juices over the fennel.

COD WITH FENNEL, MUSHROOMS, TOMATO & DILL



Cod With Fennel, Mushrooms, Tomato & Dill image

Make and share this Cod With Fennel, Mushrooms, Tomato & Dill recipe from Food.com.

Provided by Derf2440

Categories     Vegetable

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 10

vegetable oil cooking spray
1 medium red onion, sliced
1/2 cup mushroom, chopped
1/2 fennel bulb, sliced
1 lb cod, cut into 4 equal portions
1 large tomatoes, cut in 4 thick slices
1 lemon, cut in 6 wedges
1/4 teaspoon salt
1/4 teaspoon pepper, freshly ground
1/2 teaspoon dried dill (or 1 teaspoon fresh dill)

Steps:

  • Season cod with salt and pepper and squeese 2 lemon wedges over; set aside.
  • Spray nonstick frypan with veggie spray, heat over high heat, add mushrooms, fennel and onion, reserving 4 onion slices. Cook stirring until onions are soft, about 5 minutes. Reduce heat to medium. Place the 4 pieces of cod on top of the veggies; place one slice of tomato on top each piece of cod and one slice of reserved onion slices on top of tomato. Sprinkle with Dill and squeese 2 more wedges of lemon over all; cover and simmer until cod is cooked through and flakes easily with a fork, about 15 minutes.
  • Garnish with remaining lemon wedges and sprigs of fennel leaves.

Nutrition Facts : Calories 259.4, Fat 2.1, SaturatedFat 0.4, Cholesterol 97.5, Sodium 452.8, Carbohydrate 20.1, Fiber 6.5, Sugar 5, Protein 43.7

ROASTED FENNEL, MUSHROOM, & TOMATO WITH DILL



Roasted Fennel, Mushroom, & Tomato With Dill image

This is my take on Derf's 'Cod with Fennel Mushrooms, Tomato & Dill". (Recipe # 146425) Thanks Derf, will try your recipe with the cod fillet soon! I served this with Potato-Rosemary Crusted Fish Fillets (151491) This is simple, fresh and no leftovers!

Provided by Chef 477627

Categories     Onions

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 medium red onion, sliced
1 cup mushroom, chopped
1 fennel bulb, sliced
1 large tomatoes, cut in chunks
1 medium zucchini, cut in 1/2-inch half moons
1/4 teaspoon salt
1/4 teaspoon pepper, freshly ground
1/2 teaspoon dried dill (or 1 teaspoon fresh dill)

Steps:

  • Slice red onion and fennel, chunk mushrooms,tomato and zucchini.
  • Drizzle olive oil into a 9x13 oven proof casserole dish, add salt, pepper and dill.
  • Add prepared vegetables and toss gently until well coated.
  • Place in a 400F oven, bottom rack, stirring occasionally, cook for 8 - 12 minutes.

Nutrition Facts : Calories 160.1, Fat 7.5, SaturatedFat 1.1, Sodium 370.1, Carbohydrate 22.4, Fiber 7, Sugar 7, Protein 5.1

BAKED COD WITH TOMATOES AND MUSHROOMS



Baked Cod with Tomatoes and Mushrooms image

Provided by Lisa Marie Todd

Categories     Main Course

Time 25m

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
1/4 lb mushrooms (thinly sliced)
1 pint mixed cherry tomatoes (halved)
2 garlic cloves (minced)
Kosher salt
Black pepper
4 cod fillets (each about 1" thick with skin removed)
Italian parsley (chopped)
Basil (chopped)
1 lemon (cut into wedges)

Steps:

  • Preheat oven to 400 degrees.
  • In a large skillet, heat oil over medium heat. Add mushrooms and cook until soft, about 5 minutes.
  • Stir in tomatoes and garlic. Season with salt and pepper then cook for another 2 minutes. Remove from heat.
  • Brush a shallow baking dish with oil. Arrange fish in a single layer then lightly season with salt and pepper.
  • Pour the tomatoes mixture over the fish and spread evenly.
  • Bake for 12 - 15 minutes, uncovered until fish is opaque. Sprinkle fish with chopped basil and parsley. Serve immediately with lemon wedges.

Nutrition Facts : ServingSize 4 servings, Calories 868 kcal, Carbohydrate 8 g, Protein 162 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 387 mg, Sodium 501 mg, Fiber 1 g, Sugar 4 g

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