Seafood: Pan-Roasted Cod and Fennel (Serves 4)
2 T evoo
1 bulb fennel, cut into wedges
1 med red onion, cut into wedges
Kosher salt, black pepper
1/4 cup dry white wine
1 1/2 pounds skinless cod (or other firm white fish fillets)
1/2 t ground coriander
Heat over to 400 deg F. heat oil in large ovenproof skillet over med-hi heat. Add fennel, onion, 1/4 t salt, 1/4 t pepper. Cook, tossing frequently, until beginning to soften, 8-10 minutes. Add the wine. Season cod with coriander and 1/4 t salt, 1/4 t pepper. Nestle fish in vegs. Transfer skilled to oven, roast until cod is opaque thoughout, 8-12 minutes.
1 bulb fennel, cut into wedges
1 med red onion, cut into wedges
Kosher salt, black pepper
1/4 cup dry white wine
1 1/2 pounds skinless cod (or other firm white fish fillets)
1/2 t ground coriander
Heat over to 400 deg F. heat oil in large ovenproof skillet over med-hi heat. Add fennel, onion, 1/4 t salt, 1/4 t pepper. Cook, tossing frequently, until beginning to soften, 8-10 minutes. Add the wine. Season cod with coriander and 1/4 t salt, 1/4 t pepper. Nestle fish in vegs. Transfer skilled to oven, roast until cod is opaque thoughout, 8-12 minutes.
posted by Nomad at 6:33 AM
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