“If there was ever a foolproof way of making juicy, delicious fish, this would be it,” Michelle Bernstein says. “This recipe has a great balance of juicy, robust, savory flavors and freshness – it's a fish recipe for those who don't love fish and those who are all about it.”
Write a review
Amount Per Serving
Calories from Fat 156
% Daily Value *
Total Fat 18g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Total Carbohydrates 5g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 tablespoon olive oil
- 4 (6 ounce) cod filets
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon garlic cloves, chopped fine
- 1 tablespoon shallots, minced
- ½ cup fennel, julienned
- 1 cup peeled and small diced tomatoes
- ¼ teaspoon fennel seeds
- ¼ cup dry white wine
- 1½ cups fish stock or clam juice
- ¼ teaspoon crushed red chiles
- 2 tablespoons roast peppers, diced
- 2 tablespoons oil cured olives, pitted and halved
- 2 tablespoons capers
- 1 tablespoon fresh dill, chopped
- 2 tablespoons fresh parsley, leaves picked
- 2 tablespoons butter
- 1. Heat the olive oil in a large sauté pan over high heat. Season the fish well with salt and pepper. Sear the fish, presentation side down, for at least 2 minutes or until golden. Remove the fish with a spatula and set aside.
- 2. Immediately add the garlic and shallots to the pan, stirring, for 2 minutes. Add the fennel, tomatoes and fennel seeds, continue cooking, stirring, for 2 minutes.
- 3. Add the white wine and fish stock or clam juice and allow to come to a boil. Reduce the liquid for 2 minutes.
- 4. Place the fish back into the pan, presentation side up, and reduce the broth by half.
- 5. Add the remaining ingredients and serve the fish, spooning the liquid, vegetable bits and olives all over the top.
America Cooks With Chefs http://www.americacookswithchefs.com/