Pan Roast Of Cod Pears Caramelized Fennel Recipe 425

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QUICK & EASY CARAMELIZED PEARS



Quick & Easy Caramelized Pears image

Seasonal fruit is the perfect starting point for a memorable meal-ender.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

3 tablespoons unsalted butter
3 medium pears, such as Anjou or Bartlett, quartered and cored
1/4 cup packed light-brown sugar
1 teaspoon pure vanilla extract
Salt
Vanilla ice cream, for serving

Steps:

  • In a large skillet, melt butter over medium-high. Add pears, one cut side down, and cook until browned, then reduce heat to medium and cook 3 minutes. Turn pears to other cut side and cook 4 minutes. Add sugar and 1 tablespoon water, swirling pan to combine. Turn pears skin side down and cook until sauce is thickened slightly, 2 minutes. Stir in vanilla and pinch of salt. Serve warm with ice cream.

Nutrition Facts : Calories 135 g, Fat 6 g, Fiber 3 g, SaturatedFat 4 g

HOW TO MAKE ROASTED FENNEL (WITH VARIATIONS)



How to Make Roasted Fennel (With Variations) image

See how easy and delicious it is to roast fennel to melting tenderness and bring out its natural sweetness.

Provided by Molly Watson

Categories     Side Dish     Dinner

Time 50m

Yield 2

Number Of Ingredients 3

1 to 2 bulbs of fennel , cleaned, trimmed, and cut into spears or bite-sized chunks
1 to 2 tablespoons olive oil (or coconut oil)
Kosher salt, to taste

Steps:

  • Preheat oven to 375 F.

Nutrition Facts : Calories 150 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 2 g, Sodium 203 mg, Sugar 3 g, Fat 14 g, ServingSize 1 to 2 servings, UnsaturatedFat 0 g

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.

CARAMELIZED FENNEL



Caramelized Fennel image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 5

2 large fennel bulbs, rinsed and trimmed, cut into eighths
5 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1/2 cup freshly grated Grana Padano or Parmigiano Reggiano cheese
1/2 cup bread crumbs

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the fennel in boiling salted water for about 7 minutes, or until fork tender.
  • Drain and arrange in one layer on a baking pan. Drizzle some extra-virgin olive oil on the fennel and salt and pepper, to taste.
  • Sprinkle the cheese and bread crumbs on the fennel. Roast in the oven until golden brown, approximately 20 to 30 minutes.

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.

SHEET PAN ROAST CHICKEN THIGHS WITH FENNEL AND POTATOES



Sheet Pan Roast Chicken Thighs with Fennel and Potatoes image

Yield 4

Number Of Ingredients 13

¼ cup olive oil
1 tsp grated lemon zest
¼ cup lemon juice
1 tbsp honey
¼ tsp each salt and pepper
8 chicken thighs (2 lb/900 g)
1 fennel bulb, cut into wedges
4 red potatoes, cut into wedges
1 red onion, cut into wedges
12 cloves garlic
10 sprigs fresh thyme
2 tbsp fennel fronds
4 lemon wedges

Steps:

  • Preheat oven to 400°F (200°C). In very large bowl, whisk together oil, lemon zest, lemon juice, honey, salt and pepper. Add chicken thighs, fennel, potatoes, onion, garlic and thyme; toss to coat evenly. Arrange in single layer on large foil-lined baking sheet.
  • Bake, turning vegetables halfway, for 35 to 40 minutes or until vegetables are tender and chicken is cooked through. Garnish with fennel fronds and serve with lemon wedges.

Nutrition Facts :

THE BEST ROASTED FENNEL



The Best Roasted Fennel image

Fennel sometimes plays second fiddle to other vegetables, but it is the true star in this simple but impressive side dish. Roasting the fennel until tender and almost creamy mellows its usual licorice flavor and brings out a touch of natural sweetness. Even if you don't normally like fennel, give this delicious dish a try. You might be surprised.

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 7

2 large bulbs fennel (about 2 pounds, with 2 inches of tops intact)
4 sprigs thyme
2 cloves garlic, thinly sliced (about 1 tablespoon)
1/4 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes
Kosher salt
1 small lemon, cut into wedges, for serving

Steps:

  • Position a rack in the center of the oven and preheat to 475 degrees F.
  • Pick 2 tablespoons of the tender green fronds from the tops of the fennel bulbs and set aside. Cut the remaining top and bottom from each fennel bulb, then cut the bulb in half lengthwise through the core. Use the tip of the knife to cut an upside-down "V" on the bottom of each bulb to remove most of the core, leaving just enough so the bulb stays intact. Cut each half through the core into wedges, about 1/4 inch thick.
  • Add the fennel bulb, thyme, garlic, olive oil, red pepper flakes and 3/4 teaspoon salt to a large bowl and toss until evenly coated. Transfer to a rimmed baking sheet.
  • Roast in the oven until the fennel is very tender and lightly browned in spots, 30 to 35 minutes. Transfer to a serving platter, top with the reserved fennel fronds and serve with the lemon wedges.

ROASTED FENNEL AND PEAR SALAD WITH BASALMIC-PEAR DRESSING



Roasted Fennel and Pear Salad with Basalmic-Pear Dressing image

Categories     Salad     Food Processor     Fruit     Side     Roast     Low Cal     Wheat/Gluten-Free     Pear     Fennel     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 6

2 firm but ripe pears, halved, cored
1 medium fennel bulb (about 8 ounces), cored, quartered
1 teaspoon olive oil
1/3 cup canned low-salt chicken broth
2 tablespoons balsamic vinegar
6 cups (packed) mixed baby greens

Steps:

  • Preheat oven to 400 °F. Arrange pears, cut side up, in 8x8x2-inch glass baking dish; add fennel. Drizzle olive oil and chicken broth over pears and fennel. Roast 10 minutes. Turn pears and fennel over and roast until pears are just tender, about 5 minutes longer. Using slotted spoon, transfer pears to plate. Continue roasting fennel until tender, about 15 minutes longer. Transfer fennel to plate with pears, reserving any cooking liquid. Thinly slice fennel and 2 pear halves lengthwise. Cool completely.
  • Peel remaining 2 pear halves. Transfer peeled pears to processor. Add reserved cooking liquid and vinegar to processor and blend until very smooth. Season dressing with salt and pepper.
  • Divide greens among 4 plates. Top with fennel and pear slices. Drizzle some dressing over each salad. Serve, passing remaining dressing separately.

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