Cod with Fennel & Fingerling Potatoes

By á-4084

Cod with Fennel and Fingerling Potatoes is the complete meal that your family is craving tonight. Filled with the flavors of Meyer lemon, dry white wine, tarragon, garlic, fennel, and spring onion, for a flavor explosion on your dinner plate. The only things that could possibly improve a dish like this is a glass or two of dry white wine and a fresh fruit tart to finish.

Ingredients

• 3 cups purple Peruvian and banana fingerling potatoes, halved lengthwise
• 1/4 cup extra-virgin olive oil
• 1/2 cup thinly sliced fennel bulb
• 1/2 cup thinly sliced spring onion, green and white parts
• 2 tablespoons minced garlic
• 1 tablespoon chopped fresh tarragon
• 1 1/4 teaspoons Kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/2 cup dry white wine
• 1/2 cup unsalted Swanson chicken stock
• 2 Meyer lemon slices
• 6 (6-ounce) cod loin fillets
• Meyer lemon wedges, optional

Preparation

Step 1

Place potatoes in a small saucepan; cover with cold water by 1-inch. Place pan over medium-high; bring to a simmer and cook 1 minute or until potatoes are not quite fully tender. Drain well; set aside.

Heat oil in a large skillet over medium-high. Add fennel, onion, garlic, tarragon, 1/2 teaspoon salt, and 1/4 teaspoon pepper; sauté 4 minutes or until vegetables are tender. Add wine, stock, and lemon slices; bring to a simmer. Add potatoes and cod, nestling cod into sauce; cover, reduce heat, and simmer 5 minutes or until fish is done. Divide potato mixture evenly among 6 bowls; top each serving with 1 fish fillet. Serve with lemon wedges, if desired.