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Orange and Fennel Roasted Cod

Source: Quick from Scratch - Fish
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  55 Minutes
  Serves 4
Fennel lovers get a triple treat with these cod fillets: The fish is anointed with a fennel-seed marinade, roasted on a bed of fennel bulbs, and then sprinkled with chopped fennel fronds before serving.
RECIPE INGREDIENTS
2 fennel bulbs (about 1 pound each), including the fronds (see below)
1 tablespoon cooking oil
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1/4 cup fresh orange juice
1 teaspoon grated orange zest
1/4 teaspoon fennel seeds
2 pounds cod fillets, cut to make 4 pieces
Orange and Fennel Roasted Cod Recipe at Cooking.com
DIRECTIONS
Heat the oven to 450 degrees F. Cut off the tops of the fennel bulbs and chop the leafy fronds. Cut each bulb into 8 wedges. In a large roasting pan, toss the fennel wedges with the oil and 1/4 teaspoon each of the salt and pepper. Spread the fennel in an even layer and roast for 25 minutes. Stir the fennel and rotate the pan so the vegetables cook evenly. Roast 15 minutes longer.


Meanwhile, in a glass or stainless-steel bowl, combine the orange juice, orange zest, fennel seeds, and the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Add the cod and marinate while the fennel roasts.


Remove the pan from the oven and top the fennel with the cod and its marinade. Roast until the cod is just done, about 10 minutes for 3/4-inch-thick fillets. Sprinkle the chopped fennel fronds over the cod.


Fish Alternatives


Use other relatively thick, white-fleshed fillets in place of the cod. Try haddock, sea bass, or orange roughy.


Fennel Fronds


The wispy leaves on the top of fennel bulbs have a mild anise flavor and can be used like an herb. Some grocers cut this part off, but if you can find fennel with the fronds still attached, they're a bonus. If not, the dish will taste just fine without them.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 261
Fat. Total: 5g
Fiber: 4g
Carbohydrates, Total: 11g
Sodium: 765mg
% Cal. from Fat: 17%
Cholesterol: 98mg
Protein: 42g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Andrea, CA Reviewed: 06/29/2008
This dish was delicious in its simplicity. I used frozen Alaskan Cod fillets and they tasted wonderfully. Orange and fennel are a good combination and they don't overpower the fish. I served this with roasted red bliss potatoes and a simple green salad.
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