Oven-Roasted Cod with Tomato-Basil Sauce
Braised Fennel and Artichokes
Ingredients
- ¾ lb cod fillet
- 1½ Tbsp olive oil
- 1 small lemon
- 1 pint grape tomatoes, cut in half
- 1 clove garlic, minced
- 3 Tbsp dry white wine
- 1 Tbsp thinly sliced fresh basil
- 1 Tbsp butter
Instructions
- Preheat oven to 425°F.
- Place cod on a foil-lined rimmed baking sheet. Brush with ½ Tbsp oil, and sprinkle lightly with salt and pepper.
- Bake 12 to 15 minutes or until fish flakes with a fork.
- Meanwhile, grate rind and squeeze juice from lemon.
- Sauté tomatoes in 1 Tbsp hot oil in a nonstick skillet over medium-high heat 3 minutes or until barely softened. Add garlic; cook 30 seconds.
- Add wine, grated lemon rind, and lemon juice; cook 3 minutes.
- Stir in basil, butter, and salt and pepper to taste; spoon sauce over fish.
Side Dish Ingredients
- 1 clove garlic, minced
- ⅛ tsp crushed red pepper (optional)
- 1½ Tbsp olive oil
- 1 bulb fennel, halved and thinly sliced
- 1 (9-oz) pkg frozen artichoke hearts, thawed
- 1 small lemon, sliced
- ¼ cup dry white wine
- ¼ tsp salt
Side Dish Instructions
- Sauté garlic and red pepper (if using) in hot oil in a large, deep skillet over medium-high heat 1 minute.
- Add remaining ingredients; bring to a boil.
- Cover, reduce heat, and simmer 20 minutes or until fennel is tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
346
|
212
|
558
|
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