Roasted Cod with Fennel & Onion
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.