Cod With Fennel, Mushrooms, Tomato & Dill

4
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"and sprinkled with lemon, yummy!!!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (289.9 g)
  • Calories 242.8
  • Total Fat - 8 g
  • Saturated Fat - 2 g
  • Cholesterol - 59.7 mg
  • Sodium - 248.2 mg
  • Total Carbohydrate - 17.6 g
  • Dietary Fiber - 1.2 g
  • Sugars - 13.7 g
  • Protein - 24.5 g
  • Calcium - 88.1 mg
  • Iron - 0.8 mg
  • Vitamin C - 13.5 mg
  • Thiamin - 0 mg

Step 1

Season cod with salt and pepper and squeese 2 lemon wedges over; set aside.Spray nonstick frypan with veggie spray, heat over high heat, add mushrooms, fennel and onion, reserving 4 onion slices. Cook stirring until onions are soft, about 5 minutes. Reduce heat to medium. Place the 4 pieces of cod on top of the veggies; place one slice of tomato on top each piece of cod and one slice of reserved onion slices on top of tomato. Sprinkle with Dill and squeese 2 more wedges of lemon over all; cover and simmer until cod is cooked through and flakes easily with a fork, about 15 minutes.

Step 2

Garnish with remaining lemon wedges and sprigs of fennel leaves

Tips & Variations


No special items needed.

Related

Bergy

Wonderful recipe. I used only 2 Cod loins - I had never seen this cut of fish before. They are abour 5" long by 1 1/2' thick. very firm and flakey. I made the whole veggie mixture. It was so good. I will make this mixture again to have as a side to many other recipes. The fish cooked perfectly, the timing is right on. Thanks Derf for a lovely meal.

review by:
(25 May 2013)