Pan Fried Cod with Fennel & Squash

Name: Pan Fried Cod with Fennel & Squash
Yield: 4
Ingredients: 3 Tbsp. olive oil; 1 Large Fennel Bulb (Cored and thinly sliced, plus one cup fennel fronds); 2 Onions (halved and thinly sliced); 3 Zucchini (halved lengthwise and thinly sliced crosswise); 2 garlic Cloves (thinly sliced); 2 Tbsp. Dry White Wine; 6 Cod Fillets ((about 7 oz each)); 1 Lemon (half zested and half quartered)

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Pan Fried Cod with Fennel & Squash

Servings

Ingredients

3 Tbsp. olive oil
1 Large Fennel Bulb Cored and thinly sliced, plus one cup fennel fronds
2 Onions halved and thinly sliced
3 Zucchini halved lengthwise and thinly sliced crosswise
2 garlic Cloves thinly sliced
2 Tbsp. Dry White Wine
6 Cod Fillets (about 7 oz each)
1 Lemon half zested and half quartered

Servings

Ingredients

3 Tbsp. olive oil
1 Large Fennel Bulb Cored and thinly sliced, plus one cup fennel fronds
2 Onions halved and thinly sliced
3 Zucchini halved lengthwise and thinly sliced crosswise
2 garlic Cloves thinly sliced
2 Tbsp. Dry White Wine
6 Cod Fillets (about 7 oz each)
1 Lemon half zested and half quartered

Instructions

In large skillet, heat 2 Tbsp olive oil over medium. Add sliced fennel and onions, season with salt & pepper, cook stirring occasionally until onion softened about 5 minutes. Add zucchini and garlic and cook five minutes. Stir in wine and cook 1 minute. Transfer vegetables to plate (reserve 2 cups vegetables for French Fish Chowder) Wipe out skillet and heat remaining 1 tablespoon olive oil to skillet over medium high heat. Season 4 (reserve 2 for the French Fish Chowder) fish fillets on each side, cook turning once until flaky. 3 to 4 minutes per side. Serve fillets on top of vegetables, top with fennel fronds and lemon zest. Serves 4

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