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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Baked Cod With Capers, Fennel, And Tomatoes

on June 13, 2016

2016-06-09 16.59.39

2016-06-09 17.05.52

This delicious and healthy dish is a favorite at my house. Cod is a light white flaky fish that absorbs whatever flavors you may add. This is my Baked Cod With Capers, Fennel, And Tomatoes.

Fennel bulb

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Lemons

Flat Leaf Italian Parsley

Sweet Basil (2)

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Prep Time: 15 minutes
Cook Time: 15 to 18 minutes
Total Time: 33 minutes
Yields: 4 servings
Equipment:  12-inch sauté pan, 11 x 13 baking dish, large spatula

Ingredients:
4 6-ounce cod fillets
2 tablespoon olive oil
1 tablespoon of Kosher salt
1/2 teaspoon of black pepper
1 pint of red grape tomatoes, halved
1 pint of yellow grape tomatoes, halved
1 diced fennel bulb
1 medium diced onion
1 seeded and minced Fresno chili
3 sliced garlic cloves
1/4 cup of drained capers
1 tablespoon of Pernod
1/2 cup of white wine
1/2 cup of fresh basil leaves, roughly chopped
1 1/2 lemons (1 sliced and 1/2 juiced over the fish)
finely chopped Italian flat-leaf parsley for garnish

Directions:
Preheat oven to 375-degrees F.

First, prep all the vegetables for the dish. Once prepped,  in a large sauté pan over medium heat heat the olive oil. Add all the vegetables, minced Fresno chili, and minced garlic to the pan. Season with Kosher salt and black pepper. Cook, stirring frequently, for 5 to 7 minutes. As the veggies start breaking down and soften, add the white wine. Bring this up to a boil then reduce to a simmer. Simmer the tomato and fennel mixture until wine has reduced and the sauce starts to come together another 7 to 10 minutes. At this point, add in the drained capers. Turn the heat off allowing the pan to remain on the burner.

In an 11 x 13 baking dish, add the Pernod to the bottom of the dish. Add, spreading out evenly in the bottom of the baking dish, the sautéed fennel and tomato mixture. Sprinkle each of the 4 cod fillets with Kosher salt and pepper to taste. Place the fillets on top of the fennel and tomato mixture. Spoon a little of the sauce over the top of each fillet.

Bake for 15 to 18 minutes or until the cod is tender and flaky. Remove from the oven add squeeze fresh lemon juice over all the fish. Add sliced lemons. Sprinkle over the whole dish with chopped fresh basil leaves, and the Italian flat-leaf parsley.

To serve, ladle the caper, fennel, and tomato sauce, first, on the bottom of a plate. Using a spatula, transfer one of the fillets on top of the sauce, spooning a generous amount of the sauce over the top of the baked cod. Garnish with a lemon slice. This is my Baked Cod With Capers, Fennel, And Tomatoes.

 

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