Wednesday, May 25, 2016

Easy Braised Cod, Fennel & Tomatoes

It's a nice day outside.  I probably should be out grilling, but I bought this cod when it was raining outside and I'm definitely going to use it.  So voila, here's some easy braised cod.  It doesn't take very long at all and it uses relatively few ingredients.  Why not do it?  And cod smells and tastes so buttery, even when you don't use butter.


  • 1 to 11/2 # of cod
  • Juice from ½ lemon
  • Salt
  • 2 tablespoons olive oil
  • 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
  • 2 small to medium tomatoes, diced/chopped
  • Black pepper
  • Chopped fennel fronds and/or dill


  1. Preheat oven to 375 degrees F.
  2. Rinse fish and squeeze lemon juice over it. Season the fish with a little salt and reserve.
  3. Heat a large oven proof pan over medium heat. Add olive oil, fennel and onion and season with salt. Sauté fennel and onions 7 to 8 minutes.
  4. Add white wine and reduce till nearly dry.
  5. Add broth and tomatoes and season with salt and pepper. Set fish into pan and add a fennel fronds and dill to the broth and set the pan into the hot oven to cook. 
  6. Cook 12 minutes, until fish is opaque. 

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