COD WITH FENNEL AND POTATOES
In this recipe, all of the ingredients go into just one skillet -- and come out as a delicious and healthy meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 40m
Number Of Ingredients 10
Steps:
- In a 12-inch skillet, heat oil over medium heat. Add onion and garlic. Cook, stirring frequently until onion is soft, about 7 minutes. Add tomato paste; stirring to combine. Add fennel, potatoes, chicken broth or water, and orange zest; season with salt and pepper; stirring to combine. Cover, and simmer until vegetables are tender, about 10 minutes.
- Season fish with salt and pepper. Place on top of vegetables in skillet; reduce heat. Cover; simmer until fish is opaque throughout, 8 to 10 minutes. Serve with chopped reserved fennel fronds.
Nutrition Facts : Calories 299 g, Fat 4 g, Fiber 4 g, Protein 35 g
ROASTED POTATOES AND FENNEL
Steps:
- Toss 1 pound halved fingerling potatoes with 1 sliced fennel bulb, 1 sliced white onion, 6 sliced garlic cloves, 8 sage leaves, 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and crisp, 35 to 40 minutes, tossing halfway through. Season with salt and drizzle with olive oil.
COD WITH FENNEL AND ONION
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a large, deep skillet over medium high heat and preheat oven to 425 degrees F.
- Cut tops off the fennel bulb. Reserve a few tablespoons of fronds (lacy dill-like greens) and chop. Quarter the bulb, then cut into each quarter on an angle to remove the core. Thinly slice the fennel.
- Add extra-virgin olive oil, fennel and onion to the pan and saute them, stirring frequently, 5 minutes. Season with salt. Add wine and reduce by half. Add potatoes to the pan in thin layers, completely covering the fennel and onions, working all the way to the edges of the pan. Pour the stock evenly over the pan. Season fish with salt and pepper. Arrange the fish on the potatoes. Bring the liquids to a bubble. Cover the pan and transfer to oven. Bake fish 15 minutes, until opaque, then uncover and bake for 2 or 3 minutes more. Transfer fish and vegetables to shallow bowls or dinner plates and garnish with parsley and fronds. Spoon juices down over the food. Serve with crusty bread for dipping.
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, POTATO, AND FENNEL CASSEROLE
Steps:
- Preheat oven to 400°F.
- Cut fennel bulbs crosswise into 1/16-inch-thick slices with slicer. Peel potatoes and cut crosswise into 1/16-inch-thick slices with slicer.
- Transfer fennel and potatoes to baking dish and toss with garlic, salt, pepper, and 4 tablespoons oil. Spread vegetables evenly in dish and bake, covered with foil, in middle of oven until just tender, 25 to 30 minutes.
- Season fish with salt and pepper and arrange on top of vegetables. Drizzle with remaining 2 tablespoons oil and bake, uncovered, until fish is just cooked through, 12 to 15 minutes.
- Available at Asian markets, many cookware shops, and Uwajimaya (800-889-1928).
ROASTED COD WITH POTATOES AND OLIVES
This recipe calls for cod, but any white fish can be used. It also makes a big difference in taste if you use the BEST olives you can find.
Provided by SkinnyMinnie
Categories Low Cholesterol
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 450ºF.
- On a large rimmed baking sheet, toss the potatoes with the garlic, rosemary, and 1 Tbs oil.
- Season generously with salt and pepper.
- Arrange potatoes in a single layer, cut side down.
- Bake, tossing potatoes once, until beginning to brown, about 20 minute.
- Meanwhile, rub fillets with remaining tsp oil and season all sides with salt and pepper.
- Remove baking sheet from the oven.
- Add the tomatoes and olives to the potatoes; stir to combine.
- Push the vegetable mixture to one side of the baking sheet and place the fillets flat on the baking sheet next to the vegetables.
- Return the baking sheet to the oven and roast until the fish is cooked through and potatoes are brown and tender, about 15-20 minute.
- Transfer the fish and vegetables to a serving platter and serve immediately.
Nutrition Facts : Calories 392.8, Fat 7.8, SaturatedFat 1.2, Cholesterol 73.7, Sodium 234.1, Carbohydrate 44.7, Fiber 6.5, Sugar 3.8, Protein 36.1
COD WITH FENNEL & FINGERLING POTATOES RECIPE - (3.6/5)
Provided by á-4084
Number Of Ingredients 13
Steps:
- Place potatoes in a small saucepan; cover with cold water by 1-inch. Place pan over medium-high; bring to a simmer and cook 1 minute or until potatoes are not quite fully tender. Drain well; set aside. Heat oil in a large skillet over medium-high. Add fennel, onion, garlic, tarragon, 1/2 teaspoon salt, and 1/4 teaspoon pepper; sauté 4 minutes or until vegetables are tender. Add wine, stock, and lemon slices; bring to a simmer. Add potatoes and cod, nestling cod into sauce; cover, reduce heat, and simmer 5 minutes or until fish is done. Divide potato mixture evenly among 6 bowls; top each serving with 1 fish fillet. Serve with lemon wedges, if desired.
ROASTED COD AND POTATOES
When one of my daughters, Emma, was young, there was a time when her main passion in life was potatoes, especially crispy ones. For one special occasion, I produced a classic French dish, potatoes Anna, in which potatoes are thin-sliced, drenched in butter, carefully layered and roasted until golden. This was an error, of course; potatoes Anna is a pain to make. Naturally, the demand was unrelenting thereafter. So, in an attempt to make the effort more rational, I cut down on the butter, cut short the preparation time by enlisting the aid of the broiler during the last few minutes of cooking, and decided to turn this one dish into something approaching an entire meal. In the last few minutes, before the potatoes were cooked through, I placed a thick fillet of fish on top of the potatoes. The result is a simple weeknight dish that I now make routinely, and one that even seems to impress the occasional guest.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400 degrees. Peel potatoes, and cut them into slices about 1/8-inch thick (a mandoline comes in handy here). Toss the potatoes in an 8-by-12-inch or similar size baking pan with 4 tablespoons of the oil or butter. Season the potatoes liberally, spread them evenly and place the pan in the oven.
- Cook for about 40 minutes, checking once or twice, until the potatoes are tender when pierced with a thin-bladed knife and have begun to brown on top. Remove the potatoes from the oven. Turn on the broiler, and adjust the rack so that it is 4 to 6 inches from the heat source.
- Top the potatoes with the fish, drizzle with the remaining oil or butter and sprinkle with some more salt and pepper. Broil until the fish is done, 6 to 10 minutes, depending on its thickness (a thin-bladed knife will pass through it easily). If at any point the top of the potatoes begins to burn, move the pan a couple of inches farther away from the heat source.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 18 grams, Carbohydrate 31 grams, Fat 22 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 3 grams, Sodium 973 milligrams, Sugar 1 gram
COD WITH FENNEL AND POTATOES
Steps:
- In a 12-inch skillet, heat the olive oil over medium heat. Add the onion and garlic. Cook, stirring frequently, until the onion is soft, about 7 minutes.
- Add the chopped fennel; cook, stirring frequently, until crisp-tender, about 5 minutes.
- Add the potatoes, chicken broth, tomato paste, and orange zest; season with salt. Boil for 10 minutes.
- Place the cod fillets on top; reduce the heat. Cover; simmer until the fish is opaque throughout, about 10 minutes. Serve with the chopped reserved fennel fronds.
More about "roasted cod with potatoes and fennel food"
ROAST FISH WITH CURRY BUTTER RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (35)Author Chris MoroccoServings 4Estimated Reading Time 6 mins
- Preheat oven to 425°. Toss fennel, onion, potatoes, and oil in a 3-qt. baking dish to coat; season with salt. Roast, tossing once, until vegetables are browned and softened, 35–40 minutes.
- Meanwhile, melt butter in a small saucepan over medium heat. Mix in garlic, ginger, curry powder, and a pinch of salt. Simmer until color intensifies, about 1 minute. Remove from heat.
- Season fish with salt and lay on top of cooked vegetables. Drizzle fish with curry butter. Reduce oven temperature to 350° and bake fish until flesh easily flakes apart with a fork, 12–15 minutes.
BAKED COD {WITH TOMATO AND LEMON!} – …
From wellplated.com
PAN SEARED COD WITH SHALLOTS AND FENNEL - UNICORNS …
From unicornsinthekitchen.com
SHEET PAN COD AND POTATOES RECIPE - REAL SIMPLE
From realsimple.com
ROASTED COD AND POTATOES WITH THYME - FOOD & WINE
From foodandwine.com
ROASTED COD WITH FENNEL, RED ONION AND BALSAMIC TOMATOES
From deliciousmagazine.co.uk
OVEN-ROASTED COD WITH TOMATOES AND FENNEL | TRULOCAL RECIPE
From trulocal.ca
ROASTED COD WITH FENNEL, NEW POTATOES AND CAPER AND RAISIN …
From you.co.uk
ROASTED COD WITH FENNEL - FISH RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
ROASTED COD WITH POTATOES, FENNEL & TOMATOES – SANDI GRIFFIN
From sandigriffin.com
ROASTED COD AND POTATOES WITH CHORIZO VINAIGRETTE - GOOD …
From goodhousekeeping.com
COD FISH WITH POTATOES, FENNEL AND CARROTS - HEART AND …
From heartandstroke.ca
INA GARTEN’S 10 BEST RECIPES, ACCORDING TO HER BIGGEST FAN
From simplyrecipes.com
BEST COD WITH FENNEL AND POTATOES RECIPES
From alicerecipes.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