Cod With Fennel And Onion Recipes
COD IN A SACK WITH FENNEL AND ONION
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Rip off 4 sheets of parchment paper, each a little over a foot long.
- Make layered stacks dividing the fennel, onions, garlic, olives, and cod among the parchment pieces, working in the center of each piece of paper. Season the cod with salt and pepper and top with parsley. Drizzle extra-virgin olive oil liberally over the fish portions. Fold the top and bottom edges together and crease several times then crease up the ends of the packets. Arrange the packets on the baking sheet and place in the center of the hot oven.
- Bake packets 20 minutes. Serve a packet per dinner plate and cut open at table. Cut lemon into wedges and serve to squeeze down over the hot fish. Pass bread to mop up the cooking juices in the sack.
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
COD WITH FENNEL STUFFING
Moist fish, a super stuffing and a creamy sauce make for a memorable main dish. Fennel has a distinct flavor that works well in this entree. -Mary Ellen Wilcox, Brant Lake, New York
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- For sauce, combine the yogurt, 1/4 cup of fennel, lemon juice, chives, salt if desired and pepper in a bowl. Cover and refrigerate for 2 hours or overnight. , In a small skillet, saute celery and onion in oil until tender. Remove from the heat. Stir in the croutons, broth, eggs and remaining fennel. Spoon about 1 cup stuffing mixture onto each fillet; roll fish around stuffing. , Transfer to a greased 2-qt. baking dish. Top each with a lemon slice. Bake, uncovered, at 350° for 30-35 minutes or until fish flakes easily with a fork and a thermometer inserted into stuffing reads 160°. Serve with fennel sauce.
Nutrition Facts : Calories 476 calories, Fat 15g fat (3g saturated fat), Cholesterol 193mg cholesterol, Sodium 869mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 4g fiber), Protein 42g protein.
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.
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
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COD IN A SACK WITH FENNEL AND ONION RECIPE | RACHAEL RAY
1 bulb fennel, cored and thinly sliced. 1 large onion, thinly sliced. 4 large cloves garlic, chopped. 1/2 cup good quality black and green olives, pitted and chopped. 2 pounds cod fillets, cut into …
From rachaelray.com
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- Pre-heat the oven to 400°F.Rip off four sheets of parchment paper, each a little over a foot long.
- Make layered stacks, dividing the fennel, onion, garlic, olives and cod among the parchment pieces, working in the center of each piece of paper.
COD WITH FENNEL AND ONION RECIPE | RACHAEL RAY
1 large bulb fennel, trimmed of tough tops, reserving 2 tablespoons of the fronds. 2 tablespoons extra virgin olive oil (EVOO) 1 medium to large yellow onion, thinly sliced. Salt and pepper. 1 …
From rachaelray.com
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- Heat a large, deep skillet over medium-high heat and pre-heat oven to 425°F.Cut tops off the fennel bulb.
- Thinly slice the fennel.Add EVOO, fennel and onion to the pan and sauté them, stirring frequently, about five minutes.
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