Roasted Cod with Wine-Braised Fennel

by kara on April 15, 2011

We had my in-laws over for dinner last Sunday night.  They’re quite adventuresome when it comes to food, so I like to try new recipes when they dine at our house. This recipe for Roasted Cod was a hit.  It’s adapted it from the recipe for Roasted Halibut with Wine Braised Fennel from the April 2011 edition of Food and Wine .  Cod works just fine as a substitute for halibut and is much more affordable.  Make sure you prep the cod before cooking the fennel so both can heat up at the same time.  I served the cod alongside roasted vegetables, a green salad, and french bread.

Roasted Cod with Wine-Braised Fennel

3 tablespoons extra-virgin olive oil

3 fennel bulbs, cut through the cores into 1-inch-thick wedges

Kosher salt and freshly ground black pepper

1/4 teaspoon crushed red pepper

1 cup plus 1 tablespoon dry white wine (I used Sauvignon Blanc)

1/4 cup water

2 bay leaves

1/2 cup golden raisins

1 large shallot, minced

3 pounds skinless cod fillets  (I used 3 large fillets)

Preheat the oven to 450°.  In a large skillet, heat 2 tablespoons of the olive oil. Add the fennel wedges and season with salt and black pepper.  Sprinkle with the crushed red pepper. Cover the fennel and cook over medium heat until the fennel is browned, about 12 minutes, turning the wedges a few times. Add 1 cup of the wine, water, bay leaves, and raisins.  Simmer over low heat, turning the wedges a few times, until most of the wine has evaporated and the fennel is tender, about 15 minutes. Discard the bay leaves and season the fennel with salt and black pepper.

Meanwhile, spread the minced shallot on a baking sheet and drizzle with the remaining 1 tablespoon of wine. Season the skinned side of the fillet with salt and black pepper and set it down on the minced shallot. Rub the top of the fish with the remaining 1 tablespoon of olive oil and season with salt and black pepper. Roast the cod on the top shelf of the oven for about 12 minutes, until it is barely opaque in the center.

Transfer the cod and cooking juices to a platter.  Spoon the braised fennel on top and serve.

{ 1 comment… read it below or add one }

Papacheong April 18, 2011 at 6:55 am

Looks Good! I’m Hungry!

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