Pan Roast Of Cod Pears And Caramelized Fennel Recipes

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PAN ROAST OF COD, PEARS & CARAMELIZED FENNEL RECIPE - (4.2/5)



Pan Roast of Cod, Pears & Caramelized Fennel Recipe - (4.2/5) image

Provided by ltrodrigu

Number Of Ingredients 21

For Fish Marinade:
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pounds cod fillets, skins removed
For Vegetables:
3 large fennel bulbs, stalks and outer layers removed
fennel fronds, for garnish
4 large red onions, cut into 8 wedges each
1 head garlic, broken into cloves and peeled
2 lemons, sliced into thin rounds and seeds removed
2 teaspoons coriander seeds
1 tablespoon whole fennel seeds
1/2 cup extra-virgin olive oil
3 fairly hard pears, peeled, cored and cut into 4 wedges each
salt, to taste
freshly ground black pepper, to taste
1/4 cup fish stock (vegetable stock can be substituted)
1/2 teaspoon fennel pollen (optional)
parsley, for garnish
chives, for garnish

Steps:

  • To Marinate Fish: In a small bowl, combine olive oil, salt and pepper. Rub marinade into cod fillets. Cover with plastic wrap and refrigerate until ready to cook. To Make Vegetables: Preheat oven to 450 degrees. Cut fennel bulbs lengthwise into 8 parts each. In a large ovenproof skillet or flameproof roasting pan, toss cut fennel with red onions, garlic cloves, lemon slices, coriander seeds, whole fennel seeds and extra-virgin olive oil. (Two skillets or pans can be used if necessary.) Place in oven and cook 25 minutes. Add pears, salt,black pepper and fish or vegetable stock to skillet and continue to roast until vegetables are tender and deeply caramelized, 20-30 minutes more. Remove from oven and cover loosely with foil. Increase oven temperature to highest setting. Place a baking sheet in oven for 5 minutes. Place cod fillets on hot baking sheet and cook until juices from fish turn from clear to opaque, 10-20 minutes depending on thickness of fillets. Remove from oven and transfer fillets to a large platter and keep warm. Remove foil and reheat vegetables in oven until very hot, about 5 minutes. To serve, place vegetables around fish and sprinkle with fennel pollen. Garnish with ½ cup chopped mixture of fennel fronds, parsley and chives.

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.

PAN ROAST OF COD, PEARS AND CARAMELIZED FENNEL



PAN ROAST OF COD, PEARS AND CARAMELIZED FENNEL image

Categories     Fish     Vegetable     Roast

Yield 8-10 People

Number Of Ingredients 13

3/4 C Olive Oil
Salt and Pepper
4 lbs Cod - skin removed
Fennel 3 bulbs
Red Onion - 4
Garlic head
2 Lemon
2 T fennel seeds
2 t coriander seeds
3 Pears
1/4 C fish stock (or veg stock or water)
Flat leaf parsley
chives

Steps:

  • Marinate fish: In a small bowl, combine ¼ cup olive oil, ½ teaspoon salt and½ teaspoon freshly ground black pepper. Rub marinade into 4 pounds cod fillets, skins removed. Cover with plastic wrap and refrigerate until ready to cook. Prepare vegetables: Preheat oven to 450 degrees. Remove stalks and outer layers from 3 large bulbs fennel, and cut bulbs lengthwise into 8 parts each (reserve fronds for garnish). In a large ovenproof skillet or flameproof roasting pan, toss cut fennel with 4 large red onions, cut into 8 wedges each, 1 head garlic, broken into cloves and peeled, 2 lemons, sliced into thin rounds and seeds removed, 2 teaspoons coriander seeds, 1 tablespoon whole fennel seeds and ½ cup extra-virgin olive oil. (Two skillets or pans can be used if necessary.) Place in oven and cook 25 minutes. Add 3 fairly hard pears, peeled, cored and cut into 4 wedges each, salt and freshly ground black pepperto taste and ¼ cup fish stock (vegetable stock or water can be substituted) to skillet and continue to roast until vegetables are tender and deeply caramelized, 20-30 minutes more. Remove from oven and cover loosely with foil. Increase oven temperature to highest setting. Place a baking sheet in oven for 5 minutes. Place cod fillets on hot baking sheet and cook until juices from fish turn from clear to opaque, 10-20 minutes depending on thickness of fillets. Remove from oven and transfer fillets to a large platter and keep warm. Remove foil and reheat vegetables in oven until very hot, about 5 minutes. To serve, place vegetables around fish and sprinkle with ½ teaspoon fennel pollen (optional). Garnish with ½ cup chopped mixture of fennel fronds, parsley and chives.

ROASTED AND CARAMELIZED PEARS



Roasted and Caramelized Pears image

Provided by Florence Fabricant

Categories     dessert, side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 7

1 lemon
6 Bosc pears
1 1/2 cups sugar
1 tablespoon cider vinegar
1/2 cup water
1/4 cup heavy cream
Vanilla ice cream or frozen yogurt

Steps:

  • Fill a large bowl with water and squeeze a lemon into it. Peel each pear, leaving a small crown of skin around the stem. Carefully core each, keeping pear intact. As the pears are peeled, place in the water.
  • Preheat oven to 450 degrees.
  • In large nonreactive ovenproof skillet, combine sugar, vinegar and 1/2 cup of water. Cook, without stirring, over medium heat until mixture is lightly caramelized. Remove from heat.
  • While caramel is cooking, remove pears from water, draining them well. When caramel is done, roll pears in caramel, turning them with 2 wooden spoons. Do not touch caramel. Stand pears up in the pan, place pan in oven, and roast pears about 45 minutes, basting them frequently with caramel in the pan, until they are tender and golden brown. Keep the basting spoon in a dish of warm water to prevent it from getting sticky.
  • Using wooden spoons, carefully transfer pears to a rack placed over a sheet of foil, and allow them to drain. Return skillet to top of stove, whisk in the cream and bring to a simmer. Set aside until ready to serve.
  • Serve pears with warm sauce and vanilla ice cream or frozen yogurt on the side.

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.

COD WITH FENNEL & FINGERLING POTATOES RECIPE - (3.6/5)



Cod with Fennel & Fingerling Potatoes Recipe - (3.6/5) image

Provided by á-4084

Number Of Ingredients 13

3 cups purple Peruvian and banana fingerling potatoes, halved lengthwise
1/4 cup extra-virgin olive oil
1/2 cup thinly sliced fennel bulb
1/2 cup thinly sliced spring onion, green and white parts
2 tablespoons minced garlic
1 tablespoon chopped fresh tarragon
1 1/4 teaspoons Kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 cup dry white wine
1/2 cup unsalted Swanson chicken stock
2 Meyer lemon slices
6 (6-ounce) cod loin fillets
Meyer lemon wedges, optional

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.

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