Roasted Cod with Fen­nel & Onion

Rachael Ray Every Day - - Recipe Index -

1 bulb fen­nel, trimmed and thinly sliced, plus fronds re­served 1 onion, thinly sliced 1 medium zuc­chini, sliced 2 tbsp. olive oil

1∕2 cup white wine 1 cup veg­etable stock 1 tbsp. chopped fresh oregano

4 cod or hal­ibut fil­lets (5 oz. each) 1 baguette, warmed  In large oven­proof skil­let, toss sliced fen­nel, onion, and zuc­chini in oil; sea­son. Broil, stir­ring once, un­til browned in spots, about 10 min­utes. Stir in wine, stock, and oregano. Place fish on top; sea­son. Broil un­til fish is just opaque in cen­ter,a bout7m in­utes. Top with fen­nel fronds; sea­son. Serve with baguette. Serves 4.

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