Fennel Stuffed Cod Recipes

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FENNEL STUFFED COD



Fennel Stuffed Cod image

Moist fish, a super stuffing and a creamy sauce make for a memorable main dish. -Mary Ellen Wilcox, Brant Lake, New York

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 14

1 cup plain yogurt
2-1/4 cups finely chopped fennel fronds, divided
1 teaspoon lemon juice
1 teaspoon minced chives
1/8 teaspoon salt, optional
1/8 teaspoon pepper
2 celery ribs, chopped
1/4 cup chopped onion
2 to 4 tablespoons canola oil
4 cups unseasoned stuffing cubes
1 cup chicken broth
2 eggs, lightly beaten
4 cod or flounder fillets (1-1/2 pounds)
1 medium lemon, sliced

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.

Nutrition Facts : Calories 371 calories, Fat 13g fat (0 saturated fat), Cholesterol 142mg cholesterol, Sodium 411mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

30-MINUTE COD WITH LEMONY BRAISED FENNEL



30-Minute Cod with Lemony Braised Fennel image

You'll almost want to eat by candlelight: This quick cod dish takes only 30 minutes to make, it's nothing if not elegant. Save time by juicing the lemon and slicing the olives while the cod and fennel cook.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 large bulbs fennel
1/4 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Four 6-ounce cod fillets, each 1 to 1 1/2 inches thick
1 lemon
1/2 cup panko breadcrumbs
1/2 cup pitted kalamata olives

Steps:

  • Trim the tops and bottoms from the fennel bulbs, reserving a handful of the fronds for garnish. Quarter the bulbs. Set each quarter on its side and slice off most of the core. Cut the quarters into wedges about 1-inch thick (don't worry if some pieces fall off the wedge-use those too).
  • Put 1/4 cup oil in a large skillet with a tight-fitting lid. Place over medium-high heat until almost smoking. Add the fennel and cook without stirring until fennel is brown on the bottom, about 5 minutes. Stir and let the fennel continue to cook until some more pieces brown, 1 to 2 minutes.
  • Add 1/2 cup water to the skillet, scraping up any browned bits from the bottom. Sprinkle with 1/2 teaspoon of salt and several grinds of pepper. Lower the heat to medium, cover the skillet, and cook 5 minutes.
  • Sprinkle the cod with salt and pepper and place on top of the fennel. Cover the pan again and simmer, adding more liquid occasionally if the pan is dry, until the fennel is very tender and the cod is cooked through, 5 to 7 minutes.
  • Meanwhile, chop the reserved fennel fronds (you should have about 1 1/2 to 2 tablespoons) and remove the zest from the lemon. Heat the remaining 2 tablespoons of oil in a medium skillet over medium-high heat. Add the breadcrumbs and cook, stirring frequently, until the breadcrumbs brown, 2 to 3 minutes. Remove from the heat, season with salt and pepper, and allow to cool. Mix the fennel fronds and lemon zest into the breadcrumbs until combined.
  • Juice the lemon. Roughly chop the olives.
  • When the cod and fennel are done, stir in the lemon juice and the olives. Remove from the heat and let stand for about 1 minute to warm the olives. Transfer the fennel and cod to serving bowls and top the fish with the toasted breadcrumbs. Pour any remaining pan juices over the fennel.

COD WITH FENNEL STUFFING



Cod with Fennel Stuffing image

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

1 cup plain yogurt
2-1/4 cups finely chopped fennel fronds, divided
1 teaspoon lemon juice
1 teaspoon minced chives
1/8 teaspoon salt, optional
1/8 teaspoon pepper
2 celery ribs, chopped
1/4 cup chopped onion
2 to 4 tablespoons canola oil
4 cups stuffing croutons
1 cup chicken broth
2 large eggs, beaten
4 cod or flounder fillets (1-1/2 pounds)
1 medium lemon, sliced

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.

BROILED COD WITH FENNEL AND ORANGE



Broiled Cod with Fennel and Orange image

A zesty-flavored mayonnaise spread is the secret to this super-tender flavorful fish, and the glue that holds the almond crust in place. Add white beans, broccolini, fennel, and slices of orange for a quick sheet-pan dinner that cooks under the broiler in just 6 minutes.

Provided by Anna Stockwell

Categories     Dinner     Cod     Fish     Seafood     Orange     Fennel     Winter     Quick & Easy     Quick and Healthy     Bean     Wheat/Gluten-Free     Garlic     Sheet-Pan Dinner     Valentine's Day

Yield Serves 4

Number Of Ingredients 13

1/4 cup mayonnaise
1/4 teaspoon crushed red pepper flakes (optional)
2 garlic cloves, finely grated, divided
2 teaspoons finely grated orange zest, divided
1 teaspoon kosher salt, divided
4 (6-ounce) skinless cod fillets
1 fennel bulb, very thinly sliced (about 12 ounces)
1 bunch broccolini, trimmed, halved (about 8 ounces)
1 small orange, preferably blood, thinly sliced
1 (15.5-ounce) can white beans, drained, rinsed
2 tablespoons olive oil
1 tablespoon rosemary leaves
1/4 cup sliced almonds, chopped (about 1 ounce)

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.

COD WITH FENNEL AND ONION



Cod with Fennel and Onion image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 large build fennel, trimmed of tough tops -- reserving 2 tablespoons of the fronds
2 tablespoons extra-virgin olive oil
1 medium to large yellow skinned onion, thinly sliced
Salt and pepper
1 cup white wine
1 large or 2 medium russet potatoes, peeled and very thinly sliced
1 cup chicken stock
1 1/2 to 1 3/4 pounds cod, cut into 4 portions, 6 to 8 ounces each
1/4 cup chopped flat-leaf parsley, a couple of handfuls
Crusty bread, to pass at table

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 AND POTATOES



Cod with Fennel and Potatoes image

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

1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 fennel bulb, trimmed and cut into 1/2-inch pieces (reserve fronds for garnish)
1 pound russet potatoes, peeled, halved lengthwise, and thinly sliced
1 can (14 1/2 ounces) reduced-sodium chicken broth
2 tablespoons tomato paste
3 strips orange zest, 1/2-inch-wide
Coarse salt
4 skinless, boneless cod fillets, (6 ounces each)

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

PAN-SEARED COD WITH CREAMY FENNEL RAGOûT



Pan-Seared Cod with Creamy Fennel Ragoût image

Categories     Milk/Cream     Dairy     Fish     Tomato     Sauté     Christmas     Quick & Easy     Bacon     Cod     Fennel     Winter     Gourmet

Yield Makes 4 servings

Number Of Ingredients 12

4 slices bacon, cut crosswise into 1/4-inch-wide strips
3 tablespoons olive oil
2 fennel bulbs (sometimes called anise; 2 pounds), stalks discarded and bulbs cut lengthwise into 1-inch wedges
1/4 teaspoon salt
1/8 teaspoon black pepper
1 3/4 cups low-sodium chicken broth (14 fluid ounces)
2/3 cup heavy cream
1/4 cup chopped drained sun-dried tomatoes (packed in oil)
2 garlic cloves, finely chopped
4 (7-ounce) pieces cod, scrod, or halibut fillet (about 1 inch thick)
1 tablespoon Dijon mustard
Garnish: fennel fronds

Steps:

  • Cook bacon in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until slightly crisp, 6 to 8 minutes. Transfer bacon with a slotted spoon to a bowl. Add 1 tablespoon oil to fat in skillet, then cook fennel with salt and pepper over moderate heat, turning occasionally, until lightly browned, 6 to 8 minutes.
  • Add broth, cream, tomatoes, and garlic to fennel and cook, partially covered, over moderately low heat, stirring occasionally, until fennel is tender and cream is slightly thickened, about 20 minutes.
  • While fennel cooks, heat remaining 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Season fillets with salt and pepper, then sauté 4 minutes. Turn over and sauté until just cooked through, about 3 minutes more.
  • Stir mustard and bacon into fennel ragout and season with salt and pepper. Serve cod over fennel ragout.

DIABETIC ROCK COD STUFFED WITH WILD FENNEL



Diabetic Rock Cod Stuffed with Wild Fennel image

Make and share this Diabetic Rock Cod Stuffed with Wild Fennel recipe from Food.com.

Provided by Dancer

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

1 (6 lb) whole rock cod fish, cleaned,with head and tail intact
2 -3 tablespoons olive oil
1 teaspoon salt
1 teaspoon fresh ground pepper
1 teaspoon ground fennel
3 (8 inch) pieces wild fennel, including flowering seed head and leaves

Steps:

  • Make a wood or charcoal fire in a barbecue or preheat a gas barbecue grill.
  • Rub the fish inside and out with the olive oil, salt, pepper and ground fennel seed.
  • If necessary, cut the wild fennel to fit inside the fish, then tuck it into the cavity.
  • Clean the grill rack with a wire brush and rub it with oil.
  • When the coals are medium-hot, place the fish directly on the grill.
  • Cook for 3 minutes, then cover, venting both the upper and lower vents of the barbecue.
  • Cook about 20 minutes, or until the fish easily flakes from the bone with a fork.
  • Remove to a platter and fillet one side, then remove the backbone and head by lifting on the tail.

Nutrition Facts : Calories 41.8, Fat 4.6, SaturatedFat 0.6, Sodium 388.1, Carbohydrate 0.4, Fiber 0.2, Protein 0.1

WHOLE STUFFED ROAST FISH WITH FENNEL



Whole stuffed roast fish with fennel image

This roast fish dish was inspired by Sicily, where the aromatic spices and dried fruit of Arabian cuisine meet with the fresh fish and veg of the Med

Provided by Good Food team

Categories     Fish Course, Main course

Time 1h5m

Number Of Ingredients 12

2 fennel bulbs , halved and finely sliced
1 large onion , halved and finely sliced
3 tbsp extra virgin olive oil , plus extra for drizzling
2 lemons , 1 zested then juiced, 1 cut into wedges
200g couscous
pinch of saffron threads
250ml chicken or vegetable stock
2 larger or 4 smaller whole fish , cleaned and scaled (we used Anglesey sea bass)
small pack dill , finely chopped
2 tbsp toasted pine nuts
250g baby plum tomatoes , halved
1 tbsp currants

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.

Nutrition Facts : Calories 489 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium

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