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.
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
BAKED COD WITH MUSHROOMS
"I created this when I was on a low carb diet," writes Kim Thomas of Monahans, Texas. "It tastes delicious and is perfect as a light dish." We think you'll agree! If you're sensitive to spicy foods, use a bit less jalapeno.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the mushrooms, jalapeno and onion in 2 teaspoons butter until tender. Place fillets in an ungreased 8-in. square baking dish. Sprinkle with lemon-pepper, steak seasoning and bread crumbs. Top with mushroom mixture. Divide remaining butter and place on each fillet., Cover and bake at 400° for 10 minutes. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until fish flakes easily with a fork.
Nutrition Facts : Calories 199 calories, Fat 10g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 503mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
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
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COD WITH FENNEL, MUSHROOMS, TOMATO & DILL RECIPE
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- 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.
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