A quick stovetop braise makes this dish an easy any-night-of-the-week winner. Serve over rice, mashed or oven-roasted potatoes.
Wine pairing? An easy French Chardonnay like Louis Jadot Bourgogne Chardonnay should do the trick!
Makes 4 Servings
INGREDIENTS
3 tbsp olive oil
1/3 cup dry white wine
1/4 cup vegetable or fish stock
2 tsp dried tarragon
2-3 stems fresh thyme
1/4 cup water
1 fennel bulb, halved, cored & thinly sliced
2 tomatoes, cored and either halved and sliced or coarsely chopped
3 cloves garlic, peeled and thinly sliced
4 slices of lemon
salt and pepper to taste
4 portions of fresh cod
DIRECTIONS
- Pour the oil, wine and stock into a large skillet, then add the fennel, tomatoes, garlic, thyme and lemon slices. Season to taste with salt and pepper.
- Cover and bring to a boil, then simmer over moderate heat for 12 to 15 minutes.
- Sprinkle both sides of the fish with salt, pepper and tarragon and arrange fillets in the pan, partially submerging them in the sauce.
- Cover and simmer until fish is opaque throughout - about 8-10 minutes.
- Serve over your choice of starch and some crusty bread to soak up any remaining sauce.
Like this recipe? Why not try one of these recipes as well?
Cola Pulled Pork
Rum Love Ribs
Braised Pork Belly
Want to night out with great cuisine and a chance to learn a little about wine?
Why not join Stephanie at Wander Food & Wine for a wine tasting or class ?
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