Cod with Fennel Stuffing
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. —Mary Ellen Wilcox, Brant Lake, New York
Total TimePrep: 20 min. Bake: 30 min.
- 1 cup 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 large eggs, beaten
- 4 cod or flounder fillets (1-1/2 pounds)
- 1 medium lemon, sliced
- 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. 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.
Nutrition Facts1 each: 476 calories, 15g fat (3g saturated fat), 193mg cholesterol, 869mg sodium, 47g carbohydrate (7g sugars, 4g fiber), 42g protein.
Originally published as Fennel Stuffed Cod in The Taste of Home Cookbook 1st edition
May 13, 2015
Made this because had fresh fennel to use up. Thought it was very good. The cod we had was rather thick so we didn't roll them - just spread the stuffing in the pan and laid the cod on top to bake and this worked fine.