Even if you’re not a fan of fish, you must give this recipe a try. Cod has such a light, subtle flavor with a “meaty”, substantial texture. I purchase most of my fish at Costco, opting for frozen, individually wrapped fish because it’s convenient, reasonably priced and flash frozen for freshness. I take the fillets out of freezer in the morning and they are defrosted and ready to cook by the time I get home from work. The flavors of fresh fennel, tarragon and white wine pair well with the mild flavor of cod.
2 tablespoon extra-virgin olive oil 1 fennel bulb, thinly sliced 1 sweet onion (Vidalia), thinly sliced 2 cloves garlic, minced ½ cup white wine ½ cup unsalted chicken or vegetable stock 1 tablespoon fresh tarragon, chopped 4 (6 ounce) cod fillets Dash of salt and freshly ground pepper 2 Meyer lemon slices and 4 lemon wedges Heat oil in a large skillet over medium-high heat. Add fennel, onion, and garlic. Saute for about 4 minutes. Add wine, stock, lemon slices, fresh tarragon, salt and pepper. Bring to a simmer and cook, uncovered for 4-5 minutes. Nestle the cod fillets into the sauce, cover, reduce heat and gently cook for 5-8 minutes. Check fish frequently because you do not want to over cook the fish. Serve with lemon wedge, roasted potatoes and asparagus, if desired. Note: This is a lovely dish and if you have any leftover, it actually tastes better the next day. You can serve this on one of those busy nights because you can have this on the table in under 30 minutes. Nutrition Note: By adding fish to your weekly menu, you can reduce the amount of red meat consumed each week. Serve fish at least twice a week (or more) for a total of 8-15 ounces per week. judymatusky.comCod with Fennel and Fresh Tarragon
Ingredients
Directions
Judy Matusky, RDN, LDN 