Cod With Fennel And Onion Recipes
COD WITH FENNEL AND POTATOES
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
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
COD WITH FENNEL, MUSHROOMS, TOMATO & DILL
Make and share this Cod With Fennel, Mushrooms, Tomato & Dill recipe from Food.com.
Provided by Derf2440
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Season cod with salt and pepper and squeese 2 lemon wedges over; set aside.
- Spray nonstick frypan with veggie spray, heat over high heat, add mushrooms, fennel and onion, reserving 4 onion slices. Cook stirring until onions are soft, about 5 minutes. Reduce heat to medium. Place the 4 pieces of cod on top of the veggies; place one slice of tomato on top each piece of cod and one slice of reserved onion slices on top of tomato. Sprinkle with Dill and squeese 2 more wedges of lemon over all; cover and simmer until cod is cooked through and flakes easily with a fork, about 15 minutes.
- Garnish with remaining lemon wedges and sprigs of fennel leaves.
Nutrition Facts : Calories 259.4, Fat 2.1, SaturatedFat 0.4, Cholesterol 97.5, Sodium 452.8, Carbohydrate 20.1, Fiber 6.5, Sugar 5, Protein 43.7
COD WITH FENNEL STUFFING
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
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.
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.
COD WITH FENNEL AND ONION
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
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 IN A SACK WITH FENNEL AND ONION
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Rip off 4 sheets of parchment paper, each a little over a foot long.
- Make layered stacks dividing the fennel, onions, garlic, olives, and cod among the parchment pieces, working in the center of each piece of paper. Season the cod with salt and pepper and top with parsley. Drizzle extra-virgin olive oil liberally over the fish portions. Fold the top and bottom edges together and crease several times then crease up the ends of the packets. Arrange the packets on the baking sheet and place in the center of the hot oven.
- Bake packets 20 minutes. Serve a packet per dinner plate and cut open at table. Cut lemon into wedges and serve to squeeze down over the hot fish. Pass bread to mop up the cooking juices in the sack.
More about "cod with fennel and onion recipes"
BAKED COD WITH FENNEL & LEMON RECIPE | RACHAEL RAY …
From rachaelraymag.com
Category Real FoodTotal Time 25 mins
- Preheat oven to 450°. In large ovenproof skillet, cook first 3 ingredients in oil over medium heat, stirring occasionally, until browned, about 10 minutes.
ROASTED COD WITH FENNEL, RED ONION AND BALSAMIC …
From deliciousmagazine.co.uk
4.3/5 (3)Servings 4Cuisine Italian RecipesCategory Cod Recipes
- Preheat the oven to 200°C/fan180°C/gas 6. Scatter the fennel, onion and chilli in a roasting tin and drizzle with 1 tbsp olive oil and the lemon juice. Roast for 10 minutes.
- Scatter over the cherry tomatoes and roast for a further 5 minutes, then drizzle with the balsamic vinegar. Place the cod fillets on top, drizzle with the remaining oil, season and roast for 10-12minutes until the cod is just cooked through.
TRAY-BAKED COD WITH FENNEL, RED ONION AND ORANGE
From waitrose.com
3/5 (21)Total Time 35 minsServings 2Calories 383 per serving
CAJUN COD WITH FENNEL AND ONIONS - A YEAR AT THE TABLE
From ayearatthetable.com
ROASTED COD WITH FENNEL - FISH RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 4Total Time 20 minsEstimated Reading Time 1 min
- When sizzling, add the onions and fennel, then cover and cook, stirring occasionally, for 7min or until soft and translucent.
HOW TO MAKE ONE-PAN COD WITH FENNEL AND TOMATOES RECIPE ...
From health.com
4/5 (2)Total Time 30 minsServings 4Calories 320 per serving
- Preheat oven to 400°F with rack in lower third position. Toss together tomatoes, olives, garlic, lemon zest, oregano, and 1/2 teaspoon salt in a bowl.
- Heat 2 tablespoons oil in a large, high-sided ovenproof skillet over medium-high. Add fennel wedges, cut side down; cook, undisturbed, until bottoms are golden brown and softened, about 5 minutes. Turn fennel wedges so other cut sides are down; cook, undisturbed, 2 minutes. Scatter tomato mixture around fennel in skillet; add wine. Remove from heat, and arrange cod on top of mixture.
- Bake until cod just flakes easily with a fork, 10 to 12 minutes. Sprinkle cod evenly with remaining 1/8 teaspoon salt; drizzle with remaining 1 tablespoon oil. Garnish with reserved fennel fronds, and serve with lemon wedges.
BAKED COD {WITH TOMATO AND LEMON!} – WELLPLATED.COM
From wellplated.com
5/5 (33)Calories 263 per servingCategory Main Course
- Place a rack in the center of the oven and preheat oven to 375 degrees F. Lightly coat a 9x13 or similarly sized baking dish with nonstick spray.
- Pat the cod dry. Arrange in the baking dish, and season with ½ teaspoon salt and black pepper. Squeeze the lemon over the top.
- Heat a large skillet over medium heat. Add the olive oil. Once the oil is hot, add the onion, fennel, tomatoes, and remaining 1/4 teaspoon salt. Saute for 8 to 10 minutes until the onions and fennel are tender and the tomatoes begin to break down. Add the white wine. Let the wine reduce for 1 minute, then add the capers and red pepper flakes.
- Spoon the tomato-fennel mixture around the cod. Place in the oven and bake 12 to 15 minutes, until fish is opaque and flakes easily with a fork. Sprinkle with fresh herbs. Serve hot.
PAN-ROASTED COD AND FENNEL WITH SPINACH COUSCOUS RECIPE ...
From realsimple.com
3.5/5 (72)Total Time 30 minsServings 4Calories 387 per serving
- Heat oven to 400° F. Heat the oil in a large ovenproof skillet over medium-high heat. Add the fennel, onion, and ¼ teaspoon each salt and pepper. Cook, tossing frequently, until beginning to soften, 8 to 10 minutes. Add the wine.
- Season the cod with the coriander and ¼ teaspoon each salt and pepper and nestle in the vegetables. Transfer the skillet to oven and roast until the cod is opaque throughout, 8 to 12 minutes.
- Meanwhile, cook the couscous according to the package directions. Fluff with a fork and fold in the spinach. Serve with the cod and vegetables.
COD WITH FENNEL AND ONION RECIPE | RACHAEL RAY
From rachaelray.com
- Heat a large, deep skillet over medium-high heat and pre-heat oven to 425°F.Cut tops off the fennel bulb.
- Thinly slice the fennel.Add EVOO, fennel and onion to the pan and sauté them, stirring frequently, about five minutes.
COD IN A SACK WITH FENNEL AND ONION RECIPE | RACHAEL RAY
From rachaelray.com
- Pre-heat the oven to 400°F.Rip off four sheets of parchment paper, each a little over a foot long.
- Make layered stacks, dividing the fennel, onion, garlic, olives and cod among the parchment pieces, working in the center of each piece of paper.
BAKED NORWEGIAN COD WITH FENNEL AND RED PEPPERS
From thestaffcanteen.com
- Peel the tough other layer from the fennel and trim the tops. Cut each bulb into eight wedges and trim out the core, leaving enough to hold the wedges together. Season on both sides. Heat the olive oil in a heavy non-stick pan and add the fennel, caramelising well on the cut surfaces.
- Cut the peppers into 2cm wide strips and add to the pan. Pour in the vegetable stock and cover with baking parchment. Transfer to a medium to hot oven and cook for around 8 minutes until the fennel is nearly tender.
- Remove the parchment and place the Norwegian cod on the fennel. Season well and drizzle with the olive oil. Add a little more stock if the pan is dry. Return to the oven and cook for a for a further 5-7 minutes until the fish is cooked though.
- Remove the fish to rest and stir the parsley through the fennel and peppers. Check and adjust the seasoning.
COD WITH FENNEL AND ONION – RECIPES NETWORK
From recipenet.org
Cuisine CuisineCategory Recipe TypeServings 4
ROASTED COD WITH FENNEL, RED ONION AND TOMATOES IN A ...
From chilliandmint.com
Estimated Reading Time 2 mins
COD WITH FENNEL AND LEEKS — THE LOCAL CATCH, INC.™ - THE ...
From thelocalcatch.com
Estimated Reading Time 4 mins
COD WITH FENNEL AND ONION RECIPE
From crecipe.com
COD WITH FENNEL AND ONION | RECIPE | FOOD NETWORK RECIPES ...
From pinterest.com
COD AND SHRIMP IN FENNEL AND WHITE WINE BROTH - GLUTEN ...
From fooddiez.com
COD AND FENNEL RECIPES (42) - SUPERCOOK
From supercook.com
COD WITH FENNEL AND ONION RECIPE - COOKING INDEX
From cookingindex.com
LEMON, RED ONION, FENNEL AND COD TRAY BAKE RECIPE - HEALTH ...
From healthwellbeing.com
FROM BAKED RICE TO BRAISED COD: YOTAM OTTOLENGHI’S ONE-PAN ...
From theguardian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
