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
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
- 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?
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