Roasted Cod with Zucchini, Fennel & Onion

Name: Roasted Cod with Zucchini, Fennel & Onion
Yield: 4
Ingredients: 1 bulb fennel, trimmed and thinly sliced, plus fronds reserved; 1 onion, thinly sliced; 1 medium zucchini, sliced; 2 tbsp. olive oil; 1/2 cup white wine; 1 cup vegetable stock; 1 tbsp. chopped fresh oregano; 4 cod or halibut fillets (5 oz. each); 1 baguette, warmed

Freshen up your dinner routine with this light and bright skillet supper.

Author:: Rachael Ray Every Day
Publish date:: Sep 29, 2018

Roasted Cod with Zucchini, Fennel & Onion — Photography by Peter Ardito

Recipe by Janet Taylor McCracken

4Servings

Ingredients

1 bulb fennel, trimmed and thinly sliced, plus fronds reserved
1 onion, thinly sliced
1 medium zucchini, sliced
2 tbsp. olive oil
1/2 cup white wine
1 cup vegetable stock
1 tbsp. chopped fresh oregano
4 cod or halibut fillets (5 oz. each)
1 baguette, warmed

Preparation

In large ovenproof skillet, toss sliced fennel, onion, and zucchini in oil; season. Broil, stirring once, until browned in spots, about 10 minutes. Stir in wine, stock, and oregano. Place fish on top; season. Broil until fish is just opaque in center, about 7 minutes. Top with fennel fronds; season. Serve with baguette.