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Cod with Tomatoes and Fennel Recipe

   
 

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     Cod with Tomatoes and Fennel

Category   Entrees - Maindishes
Sub Category   None
Ingredients
1 bulb of Fennel (white part only)
1 small sweet onion or 1/2 of a large
3 Roma Tomatoes
1/2 tsp salt
pinch of crushed red peppers
2 garlic cloves, minced
1 tsp dry basil or 1 tablespoon fresh herbs minced
2 tablespoons olive oil
1/2 cup white wine
 
1 lb of Cod
lemon
pesto optional
Instructions
Preheat Oven to 350: Slice the fennel, onion, and tomato thin and place in a flat casserole dish. Sprinkle the vegetables with the salt, red pepper, garlic, olive oil and wine. Cover and cook for 30 minutes or until the vegetables are soft and have formed a nice juice
While the vegetables are cooking, wash the cod and pat dry with a paper towel. Rub the cod with 1/2 tsp kosher salt, some ground pepper to taste and just enough olive oil to make it glisten. Set aside
Place the cod on top of the vegetables and spoon some of the juice over the fish. sprinkle with lemon. You can put a small amount of peston on top also


Originally Submitted 12/29/2007





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