Print Options

Back to Fennel Stuffed Cod >

Include these items:

Taste of Home Logo

Fennel Stuffed Cod

Fennel Stuffed Cod
Moist fish, a super stuffing and a creamy sauce make for a memorable main dish. Fennel has a distinct flavor that works well in this entree.
4 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

  • 1 cup (8 ounces) plain yogurt
  • 2-1/4 cups finely chopped fennel fronds, divided
  • 1 teaspoon lemon juice
  • 1 teaspoon minced chives
  • 1/8 teaspoon salt, optional
  • 1/8 teaspoon pepper
  • 2 celery ribs, chopped
  • 1/4 cup chopped onion
  • 2 to 4 tablespoons canola oil
  • 4 cups stuffing croutons
  • 1 cup chicken broth
  • 2 eggs, beaten
  • 4 cod or flounder fillets (1-1/2 pounds)
  • 1 medium lemon, sliced

Directions

  • For sauce, combine the yogurt, 1/4 cup of fennel, lemon juice,
  • chives, salt if desired and pepper in a bowl. Cover and refrigerate
  • for 2 hours or overnight.
  • In a small skillet, saute celery and onion in oil until tender.
  • Remove from the heat. Stir in the croutons, broth, eggs and
  • remaining fennel. Spoon about 1 cup stuffing mixture onto each
  • fillet; roll fish around stuffing.
  • Transfer to a greased 2-qt. baking dish. Top each with a lemon slice.
© Taste of Home 2013

2 of 2

Fennel Stuffed Cod (continued)

Directions (continued)

  • Bake, uncovered, at 350° for 30-35 minutes or until fish flakes
  • easily with a fork and a thermometer inserted into stuffing reads
  • 160°. Serve with fennel sauce. Yield: 4 servings.
Nutrition Facts: 1 serving equals 476 calories, 15 g fat (3 g saturated fat), 193 mg cholesterol, 869 mg sodium, 47 g carbohydrate, 4 g fiber, 42 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013