Description
A light and refreshing dish featuring poached cod, complemented by the flavors of fennel and orange.
Ingredients
Scale
- 4 cod fillets
- 1 bulb of fennel, sliced
- 1 orange, juiced and zested
- 2 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add sliced fennel and sauté until softened.
- Pour in vegetable broth, orange juice, and zest; bring to a simmer.
- Season the cod fillets with salt and pepper, then gently place them in the skillet.
- Cover and poach the cod for about 10-12 minutes, or until cooked through.
- Serve the cod garnished with fresh dill and additional orange zest if desired.
Notes
- For a more intense flavor, let the fennel cook longer before adding the broth.
- Serve with a side of steamed vegetables or a light salad.
- This dish can be made ahead of time and reheated gently.
Nutrition
- Serving Size: 1 fillet
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg