Best 5 Fennel Stuffed Cod Recipes

Indulge in a culinary journey with our exquisite Fennel-Stuffed Cod recipe, a harmonious blend of flavors and textures that will tantalize your taste buds. This dish features tender cod fillets, carefully stuffed with a flavorful mixture of fennel, sun-dried tomatoes, Kalamata olives, and aromatic herbs. Perfectly baked to flaky perfection, the cod is complemented by a delightful white wine sauce, adding a touch of elegance to this Mediterranean-inspired creation.

In addition to the main recipe, we present a versatile collection of culinary delights to satisfy your diverse cravings. From the classic Baked Cod with Lemon Butter, where simplicity meets perfection, to the zesty and vibrant Cod Puttanesca, bursting with Mediterranean flavors, each recipe promises a unique gastronomic experience.

For those seeking a lighter option, our Steamed Cod with Vegetables offers a healthy and flavorful alternative, while the Pan-Seared Cod with Salsa Verde provides a vibrant and herbaceous twist to this versatile fish. And for a crispy and indulgent treat, the Beer-Battered Cod Nuggets are sure to satisfy your cravings.

With step-by-step instructions, insightful tips, and stunning food photography, our Fennel-Stuffed Cod and the accompanying recipes are designed to inspire your culinary creativity and elevate your home cooking to new heights. So, gather your ingredients, prepare your palate, and embark on a delicious journey with our curated collection of cod recipes.

Let's cook with our recipes!

WHOLE STUFFED ROAST FISH WITH FENNEL

Whole stuffed roast fish with fennel image

This roast fish dish was inspired by Sicily, where the aromatic spices and dried fruit of Arabian cuisine meet with the fresh fish and veg of the Med

Provided by Good Food team

Categories Fish Course, Main course

Time 1h5m

Number Of Ingredients 12

Ingredients

2 fennel bulbs , halved and finely sliced
1 large onion , halved and finely sliced
3 tbsp extra virgin olive oil , plus extra for drizzling
2 lemons , 1 zested then juiced, 1 cut into wedges
200g couscous
pinch of saffron threads
250ml chicken or vegetable stock
2 larger or 4 smaller whole fish , cleaned and scaled (we used Anglesey sea bass)
small pack dill , finely chopped
2 tbsp toasted pine nuts
250g baby plum tomatoes , halved
1 tbsp currants

Steps:

Heat oven to 200C/180C fan/gas 6. Put the fennel and onion in a large roasting tin and toss with 2 tbsp oil, 1 tbsp lemon juice and plenty of seasoning. Roast for 20 mins until almost tender and starting to caramelise. Meanwhile, put the couscous in a medium bowl. Mix the saffron and hot stock, pour over the couscous and cover with cling film.
Rinse the fish with cold water inside and out, then pat dry. Slash deeply on both sides and season with salt, pepper and a pinch of the lemon zest. After 10 mins soaking, fluff up the couscous with a fork and add 2 tbsp lemon juice, the remaining zest, the dill, 1 tbsp pine nuts and seasoning to taste. Stuff the couscous into the cavity of each fish, reserving any leftover couscous for later.
Stir the tomatoes and currants into the tin. Sit the fish on top and roast for about 30 mins, depending on its size. Look for juices running from the slashes in the flesh. Tug gently on the back fin - if it comes away easily, the fish is cooked.
4 Scatter with the rest of the pine nuts, then serve from the tin, with lemon wedges for squeezing over. Serve one stuffed fish per person, or if you have cooked large fish, gently lift the fillets from the top of the fish first, then turn over and repeat. Share out the couscous stuffing and leftover couscous.

Nutrition Facts : Calories 489 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium

COD WITH FENNEL AND ONION

Cod with Fennel and Onion image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 large build fennel, trimmed of tough tops -- reserving 2 tablespoons of the fronds
2 tablespoons extra-virgin olive oil
1 medium to large yellow skinned onion, thinly sliced
Salt and pepper
1 cup white wine
1 large or 2 medium russet potatoes, peeled and very thinly sliced
1 cup chicken stock
1 1/2 to 1 3/4 pounds cod, cut into 4 portions, 6 to 8 ounces each
1/4 cup chopped flat-leaf parsley, a couple of handfuls
Crusty bread, to pass at table

Steps:

Heat a large, deep skillet over medium high heat and preheat oven to 425 degrees F.
Cut tops off the fennel bulb. Reserve a few tablespoons of fronds (lacy dill-like greens) and chop. Quarter the bulb, then cut into each quarter on an angle to remove the core. Thinly slice the fennel.
Add extra-virgin olive oil, fennel and onion to the pan and saute them, stirring frequently, 5 minutes. Season with salt. Add wine and reduce by half. Add potatoes to the pan in thin layers, completely covering the fennel and onions, working all the way to the edges of the pan. Pour the stock evenly over the pan. Season fish with salt and pepper. Arrange the fish on the potatoes. Bring the liquids to a bubble. Cover the pan and transfer to oven. Bake fish 15 minutes, until opaque, then uncover and bake for 2 or 3 minutes more. Transfer fish and vegetables to shallow bowls or dinner plates and garnish with parsley and fronds. Spoon juices down over the food. Serve with crusty bread for dipping.

COD WITH FENNEL AND POTATOES

Cod with Fennel and Potatoes image

In this recipe, all of the ingredients go into just one skillet -- and come out as a delicious and healthy meal.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 40m

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 fennel bulb, trimmed and cut into 1/2-inch pieces (reserve fronds for garnish)
1 pound russet potatoes, peeled, halved lengthwise, and thinly sliced
1 can (14 1/2 ounces) reduced-sodium chicken broth
2 tablespoons tomato paste
3 strips orange zest, 1/2-inch-wide
Coarse salt
4 skinless, boneless cod fillets, (6 ounces each)

Steps:

In a 12-inch skillet, heat oil over medium heat. Add onion and garlic. Cook, stirring frequently until onion is soft, about 7 minutes. Add tomato paste; stirring to combine. Add fennel, potatoes, chicken broth or water, and orange zest; season with salt and pepper; stirring to combine. Cover, and simmer until vegetables are tender, about 10 minutes.
Season fish with salt and pepper. Place on top of vegetables in skillet; reduce heat. Cover; simmer until fish is opaque throughout, 8 to 10 minutes. Serve with chopped reserved fennel fronds.

Nutrition Facts : Calories 299 g, Fat 4 g, Fiber 4 g, Protein 35 g

COD WITH FENNEL, DILL AND TOMATO

Cod with Fennel, Dill and Tomato image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 (8-ounce) portions cod fish
2 wedges lemon
Salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 bulb fennel, quartered, core cut away, thinly sliced
1 small to medium yellow skinned onion, thinly sliced
1/2 cup dry white wine
1 cup chicken broth
1 (15- ounce) can diced tomatoes, drained
Black pepper
A few large sprigs, in tact, plus 2 tablespoons chopped dill

Steps:

Preheat oven to 375 degrees F.
Rinse fish and squeeze lemon juice over it. Season the fish with a little salt and reserve.
Heat a large oven proof pan over medium heat. Add extra-virgin olive oil, fennel and onion and season with salt. Saute fennel and onions 7 to 8 minutes then add white wine and reduce a minute, then add broth. Add tomatoes and season with salt and pepper. Set fish into pan and spoon juices over the cod. Add a few sprigs dill to the broth and set the pan into the hot oven to cook. Cook 12 minutes, until fish is opaque. To serve, arrange cod on plate, top with vegetables and chopped fresh dill.

DIABETIC ROCK COD STUFFED WITH WILD FENNEL

Diabetic Rock Cod Stuffed with Wild Fennel image

Make and share this Diabetic Rock Cod Stuffed with Wild Fennel recipe from Food.com.

Provided by Dancer

Categories < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 (6 lb) whole rock cod fish, cleaned,with head and tail intact
2 -3 tablespoons olive oil
1 teaspoon salt
1 teaspoon fresh ground pepper
1 teaspoon ground fennel
3 (8 inch) pieces wild fennel, including flowering seed head and leaves

Steps:

Make a wood or charcoal fire in a barbecue or preheat a gas barbecue grill.
Rub the fish inside and out with the olive oil, salt, pepper and ground fennel seed.
If necessary, cut the wild fennel to fit inside the fish, then tuck it into the cavity.
Clean the grill rack with a wire brush and rub it with oil.
When the coals are medium-hot, place the fish directly on the grill.
Cook for 3 minutes, then cover, venting both the upper and lower vents of the barbecue.
Cook about 20 minutes, or until the fish easily flakes from the bone with a fork.
Remove to a platter and fillet one side, then remove the backbone and head by lifting on the tail.

Nutrition Facts : Calories 41.8, Fat 4.6, SaturatedFat 0.6, Sodium 388.1, Carbohydrate 0.4, Fiber 0.2, Protein 0.1

Tips:

To ensure your fennel is well-trimmed, cut off the tough, feathery tops and remove any dirt or debris from the base.
When measuring the fennel, use the bulb only, not the greens or the stalks.
To easily remove the fennel core, use a sharp knife to cut it out, or you can use a melon baller.
Make sure to rinse the cod fillets thoroughly under cold water and pat them dry with paper towels before cooking.
For a crispy skin on the cod, sear it in a hot skillet with olive oil until golden brown.
To ensure the cod is cooked through, bake it in the preheated oven for 15-20 minutes, or until it flakes easily with a fork.
For a flavorful and juicy stuffing, combine the fennel, breadcrumbs, Parmesan cheese, lemon zest, garlic, and herbs in a bowl and mix well.
To prevent the stuffing from falling out of the cod fillets, use toothpicks or skewers to secure them closed.
Serve the fennel-stuffed cod with a squeeze of lemon juice, a sprinkle of fresh herbs, and your favorite dipping sauce.

Conclusion:

Fennel-stuffed cod is a delicious and elegant dish that is perfect for a special occasion or a weeknight meal. The combination of fennel and cod is a classic, and the stuffing adds a wonderful flavor and texture to the fish. This recipe is easy to follow and can be tailored to your own taste preferences. Whether you are a seasoned cook or a beginner, you are sure to enjoy this fennel-stuffed cod recipe. You can also experiment with different types of fish, such as tilapia or salmon, and different vegetables, such as zucchini or mushrooms, for the stuffing. With a little creativity, you can create a unique and delicious dish that your family and friends will love.