Cod with Fennel and Tomato
So often we make fish paired with bright summer flavors and most of the time that is great. But in these cold months, we crave more comforting foods. This one pan meal turns light, flaky cod into comfort food for the body and soul. Bold flavors, healthy fats and warm broth makes this the perfect meal for a cozy winter night.
Ingredients
(serves 2)- Four 4 ounce fillet of cod, or any other mild white fish
- Salt and pepper, to taste
- 3 tablespoon extra-virgin olive oil
- 1 yellow onion, sliced in ½ inch pieces
- 1 large bulb of fennel, cored and cut into wedges
- 3 cloves of garlic, chopped
- 6 plum tomatoes cut into wedges
- ½ cup white wine
- ½ lemon
- ¼ cup fresh parsley, chopped
Directions
Preheat oven to 400 F.
Salt and pepper the fish and set aside.
In a large oven safe saute pan, heat the olive oil over medium heat and cook the onion and fennel until tender, about 10 minutes. Add the garlic and cook for 2 minutes more until the garlic becomes fragrant.
Add tomatoes to the pan and continue to cook for another 5-7 minutes, until the tomatoes begin to soften.
Once tomatoes have softened, increase the heat to high and deglaze the pan with white wine and let cook for a few minutes more allowing the mixture to boil.
Turn off the heat and place the fish fillets into the fennel mixture. Be sure to nestle the fillets into the mixture, not just place on top.
Place the pan in the oven and cook for 8-10 minutes or until the fish is cooked all the way through and begins to flake.
Remove from the oven and squeeze the fresh lemon juice over the fish and sprinkle parsley on top as well.
Serve hot on its own or over your favorite starch for a heartier meal!