FENNEL STUFFED COD
The Taste of Home Cookbook
New Revised 2nd Edition
Moist fish, a super stuffing and a creamy sauce make for a memorable main dish. Fennel has a distinct flavor that works well in this entree.
Mary Ellen Wilcox, Schenectady, New York
Prep: 20 min. + chilling
Bake: 30 min.
Yield: 4 servings.
• 1 cup (8 ounces) plain yogurt
• 2¼ cups finely chopped fennel fronds, divided
• 1 teaspoon lemon juice
• 1 teaspoon snipped chives
• 1/8 teaspoon salt, optional
• 1/8 teaspoon pepper
• 2 celery ribs, chopped
• 1/4 cup chopped onion
• 2 to 4 tablespoons vegetable oil
• 4 cups stuffing croutons
• 1 cup chicken broth
• 2 eggs, beaten
• 4 cod or flounder fillets (1½ pounds)
• 1 medium lemon, sliced
1) For sauce, combine the yogurt, 1/4 cup of fennel, lemon juice, chives, salt if desired and pepper in a bowl. Cover and chill for 2 hours or overnight.
2) In a small skillet, saute celery and onion in oil until tender. Remove from the heat. Stir in the croutons, broth, eggs and remaining fennel. Spoon about 1 cup stuffing mixture onto each fillet; roll fish around stuffing.
3) Transfer to a greased 2-qt. baking dish. Top each with a lemon slice. Bake, uncovered, at 350° for 30-35 minutes or until fish flakes easily with a fork and a thermometer inserted into stuffing reads 160°. Serve with fennel sauce.
1 serving equals 476 calories, 15 g fat (3 g saturated fat), 193 mg cholesterol, 869 mg sodium, 47 g carbohydrate, 4 g fiber, 42 g protein.