Diabetic Rock Cod Stuffed With Wild Fennel Recipes

ROAST ROCK COD WITH FENNEL AND BEURRE BLANC

Steps:

• Preheat the oven to 400 degrees F.
• With a sharp knife, cut 1-inch-deep incisions all along the length of the fish on each side of the backbone. Cut 1/2-inch-deep incisions into the fillets at 1-inch intervals perpendicular to the fish's length. Season the fish all over, including the incisions and its cavity, with salt and pepper. Put 4 of the fennel branches in the body cavity.
• Spread 2 of the sliced fennel bulbs, potatoes, onions, and tomatoes on a rimmed metal baking sheet. Sprinkle them with salt and pepper and the red pepper flakes. Drizzle generously with olive oil. Place the fish on top of the vegetables, body cavity down, and drizzle it generously with olive oil. Pour half of the wine over the fish and vegetables.
• Place the baking sheet on top of the stove over 2 burners set to medium-high heat. As soon as the liquid in the baking sheet starts to steam, transfer the baking sheet to the preheated oven. Roast the fish, basting it occasionally with the juices from the pan, until its flesh easily separates from the bone when 1 of the incisions is probed with the side of the basting spoon, 20 to 25 minutes.
• Meanwhile, in a saucepan over medium-high heat, heat about 3 tablespoons of olive oil. Add the shallots and chopped fennel bulb and saute until translucent but not browned, 3 to 5 minutes. Remove from the heat. Add the Pernod, which may flare up as its alcohol burns, and then pour in the remaining white wine and stir and scrape to deglaze the pan deposits. Simmer briskly until the liquid has reduced to about 1/4 cup, about 10 minutes.
• Whisking continuously, add the butter to the pan 1 or 2 pieces at a time until it melts, forming a thick, creamy sauce. Season, to taste, with salt and pepper and stir in the lemon juice. Pour the sauce through a fine strainer held over another saucepan, and press down on the solids with the back of a wooden spoon to press out all the liquid. Finely chop the fronds of the remaining fennel branch, stir all but a tablespoon or so of them into the sauce, and adjust the seasonings, to taste. Keep the sauce warm over low heat.
• Use a pair of large spatulas to transfer the fish to a serving platter. Arrange the roasted vegetables around the fish and drizzle with 1 or 2 spoonfuls of the sauce over it. Garnish the platter with lemons and parsley, drizzle the fish with a little more olive oil, and serve, passing the sauce separately.

COD WITH FENNEL AND ONION

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.

30-MINUTE COD WITH LEMONY BRAISED FENNEL

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.