This Mediterranean recipe is my little favorite for a quick and tasty dinner! The tender cod that cooks in this fennel-scented sauce, with tomatoes and Kalamata olives… it’s almost like a seaside trip ;), all in 20 minutes!
Ingredients
1 fennel, with fronds
2 tbsp olive oil, plus more for garnish
4 cloves garlic, chopped
¾ tsp fennel seeds
¼ tsp crushed red pepper flakes
1 tbsp tomato paste
½ cup dry white wine
1 can peeled whole tomatoes (796ml)
1 cup pitted Kalamata olives
4 cod fillets (about 150g-200g each)
2-3 tbsp capers
Zest of ½ lemon
To serve: couscous
Instructions
- Using a mandoline or knife, thinly slice the fennel bulb. Roughly chop 1-2 tbsp of fennel fronds for garnish at the end. Set aside.
- In a low pot or large skillet, sauté the sliced fennel and 4 chopped garlic cloves in 2 tbsp of olive oil for 3-4 minutes. Season with salt and add ¾ tsp fennel seeds, ¼ tsp crushed red pepper flakes, and 1 tbsp tomato paste. Sauté for 1 minute.
- Deglaze with ½ cup white wine, let reduce, then add the can of whole tomatoes. Using a potato masher, roughly crush the tomatoes.
- Bring to a boil and let simmer for 3-5 minutes.
- Add the cod fillets and cover. Cook for 5-7 minutes, until the fish is fully cooked.
- Meanwhile, cook the couscous according to package instructions.
- Serve the fish over couscous with the tomato, fennel, and olive mixture.
- Garnish with 1-2 tbsp sliced fennel fronds, 2-3 tbsp capers, the zest of ½ lemon, and a drizzle of olive oil. Pepper to taste.
