“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.”
Amount Per Serving
Calories from Fat 156
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Total Carbohydrates 5g
* 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.
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