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Fennel Stuffed Cod

 Fennel Stuffed Cod
"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.
4 ServingsPrep: 20 min. + chilling 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 unseasoned stuffing cubes
  • 1 cup chicken broth
  • 2 eggs, lightly 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 large 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

2 of 2

Fennel Stuffed Cod (continued)

Directions (continued)

  • lemon slice.
  • 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.
Nutritional Facts: One serving (prepared with 2 tablespoons oil, low-sodium broth and low-fat yogurt) equals 371 calories, 13 g fat (0 saturated fat), 142 mg cholesterol, 411 mg sodium, 33 g carbohydrate, 0 fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.