COD WITH TOMATO-FENNEL SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
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
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
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
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
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
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
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
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
More about "cod with fennel mushrooms tomato dill food"
BAKED COD WITH FENNEL & LEMON RECIPE - RACHAEL RAY IN SEASON
From rachaelraymag.com
Category Real FoodTotal Time 25 mins
- Preheat oven to 450°. In large ovenproof skillet, cook first 3 ingredients in oil over medium heat, stirring occasionally, until browned, about 10 minutes.
ROASTED COD WITH FENNEL, RED ONION AND BALSAMIC TOMATOES ...
From deliciousmagazine.co.uk
4.3/5 (3)Servings 4Cuisine Italian RecipesCategory Cod Recipes
COD WITH FENNEL, MUSHROOMS, TOMATO & DILL - RECIPEZAZZ.COM
From recipezazz.com
5/5 (1)Calories 243 per servingServings 4
- 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.
- 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.
COD WITH FENNEL, MUSHROOMS, TOMATO & DILL - RECIPEZAZZ.COM
From recipezazz.com
5/5 (1)Calories 243 per servingServings 4
BAKED COD WITH MUSHROOMS RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
COD WITH A FENNEL CREAM, BLACK GARLIC AND WASABI ...
From barcelonacooking.net
ROASTED FENNEL MUSHROOM TOMATO WITH DILL RECIPES
From tfrecipes.com
PRINT RECIPE - LEAN AND GREEN RECIPES
From leanandgreenrecipes.net
COD WITH FENNEL DILL AND TOMATO RECIPES
From tfrecipes.com
COD WITH FENNEL, DILL AND TOMATO RECIPE
From crecipe.com
CODWITHFENNELMUSHROOMSTOMATODILL
From tfrecipes.com
COD WITH FENNEL, MUSHROOMS, TOMATO & DILL RECIPE ...
MUSHROOM AND FENNEL RECIPES (129) - SUPERCOOK
From supercook.com
COD WITH FENNEL, DILL AND TOMATO | RECIPE | TOMATO RECIPES ...
From pinterest.com
COD WITH FENNEL MUSHROOMS TOMATO DILL
From tfrecipes.com
COD AND FENNEL RECIPES (42) - SUPERCOOK
From supercook.com
TOMATO DILL BISQUE RECIPE
From crecipe.com
COD WITH FENNEL MUSHROOMS TOMATO DILL RECIPES
From tfrecipes.com
MUSHROOM AND COD RECIPES (48) - SUPERCOOK
From supercook.com
FENNEL AND DILL RECIPES (161) - SUPERCOOK
From supercook.com
RECIPES | MENU IDEAS | RATE AND REVIEW | RECIPE ZAZZ ...
From recipezazz.com
10 BEST BAKED COD WITH TOMATOES AND ONIONS RECIPES - YUMMLY
From yummly.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
MUSHROOM AND DILL RECIPES (302) - SUPERCOOK
From supercook.com
COD WITH FENNEL, MUSHROOMS, TOMATO & DILL RECIPE - FOOD ...
From pinterest.com
COD WITH FENNEL, MUSHROOMS, TOMATO & DILL
From worldbestfishrecipes.blogspot.com
COD WITH FENNEL, DILL AND TOMATO | RECIPE | FENNEL RECIPES ...
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love