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Ingredients
- 1 large bulb fennel, thinly sliced (about 2 cups)
- 2 large shallots, chopped
- 3 large cloves garlic, finely chopped
- 2 tbsp. olive oil
- 4 skinless cod fillets (6 to 8 oz. each)
- 1/4 cup white wine
- 1/4 cup chopped fresh oregano leaves, plus more for garnish
- 2 lemons, thinly sliced
- chopped fresh flat-leaf parsley leaves, for garnish
Details
Preparation
Step 1
Preheat oven to 450°. In large ovenproof skillet, cook first 3 ingredients in oil over medium heat, stirring occasionally, until browned, about 10 minutes. Add fish and wine to skillet; season. Top with chopped oregano and sliced lemons. Bake until fish is flaky, about 15 minutes. Garnish.
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