Best Cod In A Sack With Fennel And Onions Recipes

Cod with Fennel and Onion image

Provided by Rachael Ray : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 large build fennel, trimmed of tough tops -- reserving 2 tablespoons of the fronds
2 tablespoons extra-virgin olive oil
1 medium to large yellow skinned onion, thinly sliced
Salt and pepper
1 cup white wine
1 large or 2 medium russet potatoes, peeled and very thinly sliced
1 cup chicken stock
1 1/2 to 1 3/4 pounds cod, cut into 4 portions, 6 to 8 ounces each
1/4 cup chopped flat-leaf parsley, a couple of handfuls
Crusty bread, to pass at table

Steps:

Heat a large, deep skillet over medium high heat and preheat oven to 425 degrees F.
Cut tops off the fennel bulb. Reserve a few tablespoons of fronds (lacy dill-like greens) and chop. Quarter the bulb, then cut into each quarter on an angle to remove the core. Thinly slice the fennel.
Add extra-virgin olive oil, fennel and onion to the pan and saute them, stirring frequently, 5 minutes. Season with salt. Add wine and reduce by half. Add potatoes to the pan in thin layers, completely covering the fennel and onions, working all the way to the edges of the pan. Pour the stock evenly over the pan. Season fish with salt and pepper. Arrange the fish on the potatoes. Bring the liquids to a bubble. Cover the pan and transfer to oven. Bake fish 15 minutes, until opaque, then uncover and bake for 2 or 3 minutes more. Transfer fish and vegetables to shallow bowls or dinner plates and garnish with parsley and fronds. Spoon juices down over the food. Serve with crusty bread for dipping.

COD IN A SACK WITH FENNEL AND ONIONS image

Yield 4 servings

Number Of Ingredients 10

1 bulb fennel, cored and thinly sliced
1 large onion, thinly sliced
4 large cloves garlic, chopped
1/2 c pitted and chopped good quality black and green olives
1 tomato,peeled and seeded, sliced (optional)
2# cod fillets cut into 4 portions
salt and pepper
1/4 c flat-leaf parsley, chopped
extra virgin oil, for drizzling
1 lemon

Steps:

Preheat oven to 400 degrees. Rip off 4 sheets of parchment paper, each a little over a foot long. Make layered stacks dividing the fennel, onions, garlic, olives, optional tomato and cod among the parchment pieces. Season the cod with salt and pepper and top with parsley. Drizzle extra-virgin olive oil liberally over the fish portions. Fold the top and bottom edges together and crease several times then crease up the ends of the packets. Arrange the packets on the baking sheet and place in the center of the hot oven. Bake packets 20 minutes. Serve a packet per dinner plate and cut open at table. Cut lemon wedges and serve to squeeze over the hot fish. Serve with bread to mop up the cooking juices.