Cod with Fennel and Orange

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Rockfish with Fennel and Orange

Ingredients

  • 1 - 1½ pounds cod, cut into 2 fillets
  • 2 Tablespoons olive oil, divided
  • 1 Tablespoon unsalted butter
  • 2 large shallots, sliced into rings
  • 1-2 small fennel bulbs, trimmed, cored, and thinly sliced. Reserve the fronds for garnish.
  • 2 garlic cloves, sliced
  • ¼ cup dry white wine or chicken broth
  • Peel and juice from one orange
  • ½ teaspoon fennel seeds, lightly crushed
  • Salt and pepper to taste

Instructions

Pat the fillets dry, then season liberally with salt and pepper.

Heat a large cast-iron skillet over medium-high heat. Add one tablespoon of oil to the hot pan and swirl. Add the fillets and cook until golden brown, about 4-5 minutes per side. Internal temp should be around 130º. Remove from the pan and keep warm.

Add remaining oil to the pan, along with the shallots and fennel, and cook until they start to brown. Add the garlic, fennel seeds, and orange peel, and continue to cook until they become soft and crispy bits begin to form on the bottom of the pan. Add the white wine or chicken broth and deglaze, scraping any crispy bits up from the pan. Add the butter and swirl in the pan to make a nice sauce. Add additional wine and orange juice to taste.

Nestle the fillet back into the pan to reheat. Serve garnished with reserved fennel fronds.