Cod With Fennel Stuffing Recipes

FENNEL STUFFED COD

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 large 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 at 350° for 30-35 minutes or until fish flakes easily with a fork and a thermometer inserted in the dressing reads 165°. Serve with fennel sauce.

COD WITH FENNEL STUFFING

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.

PORK TENDERLOIN WITH APPLE FENNEL STUFFING

Steps:

• To make the stuffing, melt the butter in a large saucepan and saute the onion and celery for 3 minutes, until slightly tender.
• Stir in the apple, jelly, fennel seeds, salt and pepper.
• Cook for about 5 minutes, stirring often, until the apples are tender and most of the liquid has evaporated.
• Remove from the heat and stir in the breadcrumbs.
• Cut the tenderloins lengthwise but do not cut right through; the meat should open like a book.
• Between sheets of waxed paper, lightly pound the meat with a cleaver or rolling pin to flatten slightly.
• Spread the stuffing down the cut side of the meat.
• Fold the narrow ends of the tenderloins into the stuffing and fold the sides together, gently shaping into a round shape.
• Wrap the bacon slices around the outside and secure with metal skewers or string.
• Place on a rack in a roasting pan.
• Bake in a preheated 325 degree F oven for about 50 minutes or until the juices run clear when the meat is pierced with a knife.
• If crisp bacon is desired, broil briefly.

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.

BROILED COD WITH FENNEL AND ORANGE

Steps:

• Heat broiler to high. Mix mayonnaise, red pepper flakes, 1 tsp. garlic, 1 tsp. orange zest, and 1/2 tsp. salt in a small bowl.
• Arrange cod fillets on a rimmed baking sheet. Spread mayonnaise mixture over each fillet.
• Toss fennel, broccolini, orange, beans, oil, rosemary, and remaining garlic, 1 tsp. orange zest, and 1/2 tsp. salt in a large bowl. Arrange around fish on baking sheet, placing orange slices on top of beans and vegetables.
• Place baking sheet under broiler and broil until fish is golden-brown on top, about 5 minutes. Remove from oven, top each fillet with almonds, then continue to broil until almonds are toasted and crisp and fish is completely cooked through, about 1 minute more.

WHOLE STUFFED ROAST FISH WITH FENNEL

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the fennel and onion in a large roasting tin and toss with 2 tbsp oil, 1 tbsp lemon juice and plenty of seasoning. Roast for 20 mins until almost tender and starting to caramelise. Meanwhile, put the couscous in a medium bowl. Mix the saffron and hot stock, pour over the couscous and cover with cling film.
• Rinse the fish with cold water inside and out, then pat dry. Slash deeply on both sides and season with salt, pepper and a pinch of the lemon zest. After 10 mins soaking, fluff up the couscous with a fork and add 2 tbsp lemon juice, the remaining zest, the dill, 1 tbsp pine nuts and seasoning to taste. Stuff the couscous into the cavity of each fish, reserving any leftover couscous for later.
• Stir the tomatoes and currants into the tin. Sit the fish on top and roast for about 30 mins, depending on its size. Look for juices running from the slashes in the flesh. Tug gently on the back fin - if it comes away easily, the fish is cooked.
• 4 Scatter with the rest of the pine nuts, then serve from the tin, with lemon wedges for squeezing over. Serve one stuffed fish per person, or if you have cooked large fish, gently lift the fillets from the top of the fish first, then turn over and repeat. Share out the couscous stuffing and leftover couscous.