Fennel Stuffed Cod Recipe
Fennel Stuffed Cod Recipe photo by Taste of Home
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Fennel Stuffed Cod Recipe

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"Moist fish, a super stuffing and a creamy sauce make for a memorable main dish," relates Mary Ellen Wilcox, an herb grower in Brant Lake, New York.
TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min.
MAKES: 4 servings


  • 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 unseasoned stuffing cubes
  • 1 cup chicken broth
  • 2 eggs, lightly beaten
  • 4 cod or flounder fillets (1-1/2 pounds)
  • 1 medium lemon, sliced

Nutritional Facts

1 each: 371 calories, 13g fat (0 saturated fat), 142mg cholesterol, 411mg sodium, 33g carbohydrate (0 sugars, 0 fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 2 starch.


  1. 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.
  2. In a large skillet, saute celery and onion in oil until tender. Remove from the heat. Stir in the croutons, broth, eggs and remaining fennel.
  3. 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.
  4. Bake at 350° for 30-35 minutes or until fish flakes easily with a fork and a thermometer inserted in the dressing reads 165°. Serve with fennel sauce. Yield: 4 servings.
Originally published as Fennel Stuffed Cod in Taste of Home June/July 2000, p57

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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