Cod with Fennel and Tomato


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

Black pepper

Complete Seasoning

A few large sprigs, in tact, plus 2 tablespoons chopped dill (optional)


  1. Preheat oven to 375 degrees F.
  2. Rinse fish and squeeze lemon juice over it. Season the fish with a little salt and pepper then set aside.
  3. 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.


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