| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 4 (8-ounce) portions cod fish
- 2 wedges lemon
- Salt
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 bulb fennel, quartered, core cut away, thinly sliced
- 1 small to medium yellow skinned onion, thinly sliced
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1 (15- ounce) can diced tomatoes, drained
- Black pepper
- A few large sprigs, in tact, plus 2 tablespoons chopped dill
Instructions
- Preheat oven to 375 degrees F.
- Rinse fish and squeeze lemon juice over it. Season the fish with a little salt and reserve.
- Heat a large oven proof pan over medium heat. Add extra-virgin olive oil, fennel and onion and season with salt. Saute fennel and onions 7 to 8 minutes then add white wine and reduce a minute, then add broth. Add tomatoes and season with salt and pepper. Set fish into pan and spoon juices over the cod. Add a few sprigs dill to the broth and set the pan into the hot oven to cook. Cook 12 minutes, until fish is opaque. To serve, arrange cod on plate, top with vegetables and chopped fresh dill.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 344 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 44 g |
| Cholesterol | 99 mg |
| Sodium | 1219 mg |
Reviews
I added some ground cumin, olives and capers to remind me of eating cod in Porto, Portugal!
This is absolutely amazing!! Really easy and always the best cod recipe I have ever tried! Fresh fennel is the key!! I usually serve with rice and a green salad.
I bought some cod on sale and was looking for a recipe to cook it and came across this. I found myself without all the ingredients that RR calls for so I substituted Fennel seed for sliced fennel, and omitted the dill. Because I did not want to smell up the house with fish odor , I cooked this on my grill burner on a low flame in a covered cast iron pan. The results were fantastic and my family loved this dish!
This was a fantastic and easy dinner. I used salmon instead of cod because that is what I had on hand and it turned our wonderful. Salmon goes very well with fennel and dill. I served it with Paula Dean’s mashed potatoes and turnips, which was the perfect compliment! Will definitely make this again!
I made this recipe tonight for dinner. My family loves cod but I made it just with butter and lemon in the past. Not so good.! Rachael’s recipe was wonderful! I added some egg noodles on the bottom of the plate and the entire meal was consumed. I followed the written recipe specifically. This is now an added meal to our weekly menu. Thanks Rachael!
And I used grouper because all the other firm white fishes were too thin.
Very easy to make. Easy Ingredients to pruchase, and over all tasty and healthy meal.
Very nice, light and easy to make! Even the those who are not big on seafood really liked this dish
I LOVE this and could eat it twice a week, every week. I see a few people saying they replace the fennel with fennel seed. That isn’t the same at all. I had never eaten fennel before this. I love it! I even had some veggies and liquids left over, and had it as a soup the next day haha Best of all, this is pretty quick and easy to make.
Well I didn’t have fennel or white wine. So I used fennel seeds and chopped celery as a substitute for the fennel and 1 part rice vinegar 1 part water as a substitute for the white wine. I also used frozen Alaskan cod that I found at Trader Joe’s and used fresh tomatoes instead of canned. Yay for homemade chicken stock. I’ll try it with fresh cod next time. My husband who usually frowns upon cod, really liked this. It’s a winner!