4 (8-ounce) portions cod fish
2 wedges lemon
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 large or 2 small bulb fennel, quartered, core cut away, thinly sliced
1 small to medium yellow skinned onion, thinly sliced
2 garlic cloves thinly sliced
1/2 cup dry white wine
1 cup chicken broth or stock
1 (15- ounce) can diced tomatoes
A few large sprigs, in tact, plus 2 tablespoons chopped dill (optional)
- Preheat oven to 375 degrees F.
- Rinse fish and squeeze lemon juice over it. Season the fish with a little salt and pepper then set aside.
- Heat a large oven proof pan over medium heat. Add extra-virgin olive oil, fennel and onion and season with salt and complete seasoning. Saute fennel and onions 7 to 8 minutes then add tomatoes, saute for 2 min then add garlic. Saute 2 min then add white wine and reduce a minute, then add broth/stock. Season with salt and pepper. Set fish into pan and spoon juices over the cod. Add a few sprigs dill to the broth and set the pan into the hot oven to cook. Cook 12 -15 minutes, until fish is opaque. To serve, arrange cod on plate, top with vegetables and chopped fresh dill.