COD WITH FENNEL AND POLE BEANS

 

 

This wonderful recipe will delight you! The combination of vegetables and cod with the cream sauce is outstanding! Pair with a crisp white wine from the South of France, such as Viognier! Enjoy!

 

Preparation: 30 minutes; cooking time: 1 hour 10 min.

Serving 4

 

4 cod fillets, 1 inch thick

5 tbsp. olive oil

2 fennels, washed and cut into 8 pieces each

1 lbs. pole beans, washed, ends trimmed and stems removed

Zest of 2 lemons, finely grated

¾ cup heavy cream

½ tbsp. fresh chives, minced

½ tbsp. fresh parsley, minced

Salt and pepper

 

Heat 3 tbsp. olive oil in a large skillet. Add the fennels and sautéed 10 minutes on all sides. Season with salt and pepper and add 1/3 cup of water. Cover. Turn the heat to low and cook 30 minutes.

Bring some salted water to a boil in a large saucepan. Add the pole beans and cook 20 minutes. Drain and return the beans into the saucepan. Cover and keep warm.

Preheat the oven to 350 F.

Heat 2 tbsp. olive oil in a large frying pan on high heat. Add the cod and cook 3 minutes on 1 side and 2 minutes on the other. Remove the fish from the pan and place it into a baking dish. Cover with aluminum foil and place the dish in the oven to keep the fish warm.

Return the frying pan over the heat and pour the heavy cream. Add the zest of 1 lemon and cook 2 minutes. Season with salt and pepper and add the chives and parsley. Cook 1 minute.

Serve the fish over the beans and fennel. Scoop some cream sauce over and garnish with the other lemon zest and fresh herbs.

 

Bon Appetit!