Cod with Fennel and Onion

Name: Cod with Fennel and Onion
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters chicken stock; 680 grams cod, cut into 4 servings, 6 to 8 ounces each; 4 servings Crusty bread, to pass at table; 1 large build fennel, trimmed of tough tops -- reserving 2 tablespoons of the fronds; 59 milliliters chopped flat-leaf parsley, a couple of handfuls; 2 Tbsps extra-virgin olive oil; 1 to large yellow skinned onion, thinly sliced; 2 mediums large or russet potatoes, peeled and very thinly sliced; 4 servings Salt and pepper; 237 milliliters white wine

Cod with Fennel and Onion might be just the main course you are searching for. This recipe makes 4 servings with 390 calories, 35g of protein, and 9g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. It is Head to the store and pick up salt and pepper, olive oil, crusty bread, and a few other things to make it today. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

Heat a large, deep skillet over medium high heat and preheat oven to 425 degrees F.

Equipment you will use

Frying Pan

Oven

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.

Ingredients you will need

Fennel

Greens

Dill

Add extra-virgin olive oil, fennel and onion to the pan and saute them, stirring frequently, 5 minutes. Season with salt.

Ingredients you will need

Extra Virgin Olive Oil

Fennel

Onion

Salt

Equipment you will use

Frying Pan

Add wine and reduce by half.

Ingredients you will need

Wine

Add potatoes to the pan in thin layers, completely covering the fennel and onions, working all the way to the edges of the pan.

Ingredients you will need

Potato

Fennel

Onion

Equipment you will use

Frying 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.

Ingredients you will need

Salt And Pepper

Potato

Stock

Fish

Equipment you will use

Oven

Frying Pan

Bake fish 15 minutes, until opaque, then uncover and bake for 2 or 3 minutes more.

Ingredients you will need

Fish

Equipment you will use

Oven

Transfer fish and vegetables to shallow bowls or dinner plates and garnish with parsley and fronds. Spoon juices down over the food.

Ingredients you will need

Vegetable

Parsley

Fish

Equipment you will use

Bowl

Serve with crusty bread for dipping.

Ingredients you will need

Crusty Bread

Equipment

Frying Pan

Oven

Bowl

Ingredients

Servings:

237milliliters

chicken stock 680grams

cod, cut into 4 servings, 6 to 8 ounces each 4servings

Crusty bread, to pass at table 1large

build fennel, trimmed of tough tops -- reserving 2 tablespoons of the fronds 59milliliters

chopped flat-leaf parsley, a couple of handfuls 2Tbsps

extra-virgin olive oil 1

to large yellow skinned onion, thinly sliced 2mediums

large or russet potatoes, peeled and very thinly sliced 4servings

Salt and pepper 237milliliters

white wine

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Cod works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Mark West Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.