Cod With Fennel, Dill And Tomato

More from this source
Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
343
FAT
28%
CHOL
45%
SOD
28%

Comments

Add a comment

Ingredients for 4 servings

4 portions cod (8 ounces each)

2 wedges lemon

Salt

2 tablespoons extra virgin olive oil (EVOO)

1 bulb fennel, quartered, core cut away, then thinly sliced

1 small to medium yellow onion, thinly sliced

1/2 cup dry white wine

1 cup chicken broth

1 can diced tomatoes (15 ounces), drained

Black pepper

A few large sprigs dill, intact, plus 2 tablespoons, chopped

You might also like

Skinny San Francisco Cioppino
The Skinny
Cod Cheeks; A Cheeky Sandwich
The British Larder
Keralan Style Cod Loin En-Papillote With Crisp...
The British Larder
Pan-Roasted Cod And Fennel With Spinach Couscous
Real Simple
Black Cod With Fennel Chowder And Smoked Oyster...
Epicurious
Canadian Mussel, Cod & Fennel Chowder
BBC Good Food
Celery Root, Potato & Fennel Casserole With Wal...
Nourished Kitchen
Cod With Fennel And Potatoes
Martha Stewart
How To Fry Fish For Fish And Chips
Food Republic
Cod, Potato, And Fennel Casserole
Epicurious