BRAISED FISH WITH FENNEL AND TOMATO
Because fish fillets, unlike dense cuts of meat, cook quickly, the braising liquid is infused with flavor first, as in this dish, which blends tomatoes, fennel, garlic, and lemon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Prepare Braising Liquid:Pour the oil, wine, and water into a large (13-inch) skillet, then add the fennel, tomatoes, garlic, and lemon slices. Season with salt and pepper. Cover and bring to a boil over high heat, then simmer over moderate heat until the tomatoes begin to fall apart and the fennel softens, 12 to 15 minutes.
- Prepare Braising Liquid:Pour the oil, wine, and water into a large (13-inch) skillet, then add the fennel, tomatoes, garlic, and lemon slices. Season with salt and pepper. Cover and bring to a boil over high heat, then simmer over moderate heat until the tomatoes begin to fall apart and the fennel softens, 12 to 15 minutes.
- Braise Fish: Sprinkle both sides of the fish with salt and pepper and arrange fillets in the pan, partially submerging them in the sauce. Cover and simmer until fish is opaque throughout, 6 to 8 minutes (or 8 to 10 for thicker fillets).
- Serve:Spoon some of the braising sauce into a shallow bowl, then top with fish. Drizzle with olive oil, and sprinkle with pepper.
30-MINUTE COD WITH LEMONY BRAISED FENNEL
You'll almost want to eat by candlelight: This quick cod dish takes only 30 minutes to make, it's nothing if not elegant. Save time by juicing the lemon and slicing the olives while the cod and fennel cook.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim the tops and bottoms from the fennel bulbs, reserving a handful of the fronds for garnish. Quarter the bulbs. Set each quarter on its side and slice off most of the core. Cut the quarters into wedges about 1-inch thick (don't worry if some pieces fall off the wedge-use those too).
- Put 1/4 cup oil in a large skillet with a tight-fitting lid. Place over medium-high heat until almost smoking. Add the fennel and cook without stirring until fennel is brown on the bottom, about 5 minutes. Stir and let the fennel continue to cook until some more pieces brown, 1 to 2 minutes.
- Add 1/2 cup water to the skillet, scraping up any browned bits from the bottom. Sprinkle with 1/2 teaspoon of salt and several grinds of pepper. Lower the heat to medium, cover the skillet, and cook 5 minutes.
- Sprinkle the cod with salt and pepper and place on top of the fennel. Cover the pan again and simmer, adding more liquid occasionally if the pan is dry, until the fennel is very tender and the cod is cooked through, 5 to 7 minutes.
- Meanwhile, chop the reserved fennel fronds (you should have about 1 1/2 to 2 tablespoons) and remove the zest from the lemon. Heat the remaining 2 tablespoons of oil in a medium skillet over medium-high heat. Add the breadcrumbs and cook, stirring frequently, until the breadcrumbs brown, 2 to 3 minutes. Remove from the heat, season with salt and pepper, and allow to cool. Mix the fennel fronds and lemon zest into the breadcrumbs until combined.
- Juice the lemon. Roughly chop the olives.
- When the cod and fennel are done, stir in the lemon juice and the olives. Remove from the heat and let stand for about 1 minute to warm the olives. Transfer the fennel and cod to serving bowls and top the fish with the toasted breadcrumbs. Pour any remaining pan juices over the fennel.
BROILED FISH WITH BRAISED FENNEL
Provided by Moira Hodgson
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Season the fish with salt and pepper, the juice of half a lemon and place the leaves from the fennel bulbs in the cavity. Dot with butter and close the cavity. Set aside at room temperature.
- Cut the fennel into quarters. Butter a baking dish, add a dash of oil and cover with a piece of foil. Cook the fennel for about 20 minutes, or until browned and tender.
- When the fennel is almost done, broil the fish for a few minutes on each side (the length of time will depend upon the thickness of the flesh). Serve on a large heated platter, with the pieces of fennel arranged around the fish.
BRAISED FENNEL AND LINE-CAUGHT LAGOON FISH
Steps:
- Cut each fennel bulb into 4 slices. Place the fennel bulbs in a large pan over medium heat. Add the salt, sugar, saffron, grapefruit juice and orange juice to the pan. Cover with baking parchment paper and bring to a simmer. Braise the fennel until soft. Remove 2 of the fennel slices and the cooking juices from the pan. Place into a blender and blend into a puree. The remaining 2 fennel bulbs will be used in the presentation of the dish.
- Place a pan over medium heat and add the olive oil. While the oil is heating, sprinkle the fish with salt and pepper. Once the oil in the pan is hot, sear the fish skin-side down for 2 minutes before flipping over and cooking an additional 2 minutes.
- Place a spoonful of the fennel puree on a plate and smooth it onto the plate in a circular motion, creating a bed of fennel puree. On top of the puree, add the braised fennel pieces. Place the seared fish on top of the braised fennel and serve.
BRAISED FISH WITH FENNEL AND TOMATO
This type of quick braising is similar to shallow poaching (page 210): An aromatic liquid is first simmered to allow the flavors to deepen, then simmered with fish, which takes on some of its character. Also, as with some poaching methods, the braising liquid becomes the sauce. Match the fish and aromatics wisely so as not to overwhelm one or the other. A fish such as salmon is easy to partner; its pronounced taste won't be flagged by aggressive flavors, such as rosemary or curry powder. Milder-tasting fish, such as grouper, halibut, sea bass, and striped bass, require more subtle companions, like the fennel, tomatoes, and lemon in this recipe. All of these fish are moist and firm-fleshed, ideal for braising.
Yield Serves 4
Number Of Ingredients 9
Steps:
- Prepare braising liquid Pour the oil, wine, and water into a large (13-inch) skillet, then add the fennel, tomatoes, garlic, and lemon slices. Season with salt and pepper. Cover and bring to a boil over high heat, then simmer over moderate heat until the tomatoes begin to fall apart and the fennel softens, 12 to 15 minutes.
- Braise fish Sprinkle both sides of the fish with salt and pepper and arrange the fillets in the pan, partially submerging them in the sauce. Cover and simmer until the fish is opaque throughout, 6 to 8 minutes (or 8 to 10 for thicker fillets).
- Serve Spoon some of the braising sauce into a shallow bowl, then top with fish. Drizzle with olive oil and sprinkle with pepper.
- Buy four fillets of the same size (4 to 5 ounces each) so they cook at the same rate. A 1 1/2-inch thickness is ideal, allowing the fillets to cook evenly inside and out. Much thicker and the exterior could toughen before the center has cooked.
- If the skin on your lemons is not too bitter (check by tasting a washed one), you may want to leave it on; this will help the slices hold their shape. Otherwise, remove the rind before slicing.
BRAISED FISH WITH FENNEL, TOMATOES AND OLIVES
Categories Fish Herb Tomato Bake Quick & Easy Fennel Healthy Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Combine first 5 ingredients in metal baking pan. Season fish with salt and pepper; place atop vegetables. Cover with foil. Bake until fish is just cooked through, about 15 minutes.
- Using spatula, transfer fish to plate; cover with foil and keep warm. Place baking pan with vegetables atop stovetop burner; bring to boil. Boil until liquid is reduced by half, about 5 minutes. Mix in lemon juice, oil and 1 tablespoon basil. Season with salt and pepper.
- Place one fish fillet on each of 4 plates. Top with vegetable mixture, dividing equally. Sprinkle with remaining 2 tablespoons basil and olives.
BAKED SEA BASS WITH FENNEL
Cook your fish Italian-style with this simple recipe - just six ingredients, but full of Mediterranean flavour
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Rinse and dry the fish. Season all over, then stuff the cavity with some fennel slices, lemon and basil. Scatter the olives and any leftover fennel, basil and lemon into a roasting tin.
- Place the sea bass on top. Drizzle each fish with the oil and bake for about 30 mins or until cooked through and starting to brown.
Nutrition Facts : Calories 284 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 0.53 milligram of sodium
GLAZED SEA SCALLOPS WITH BRAISED FENNEL
Provided by Moira Hodgson
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut the fennel into quarters and steam it until it is just tender (about 15 minutes).
- Heat two tablespoons of the olive oil in a heavy skillet and add the fennel. Sprinkle it with salt and pepper and cook it, stirring occasionally, until it is slightly browned on all sides.
- Soften the shallots and the garlic in the remaining olive oil in a large, heavy skillet. Saute the scallops in two batches over high heat, browning them lightly on both sides. Remove them to a warm bowl.
- Add the orange juice, balsamic vinegar and rosemary leaves. Scrape up the cooking juices and simmer them until you have a light glaze. Pour the sauce over the scallops and toss them. Correct seasoning and serve.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 12 grams, Carbohydrate 23 grams, Fat 15 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 844 milligrams, Sugar 10 grams, TransFat 0 grams
BRAISED FENNEL
Known more as a seasoning than as a meal, the bulb of the fennel can be turned into a flavorful, melt-in-your-mouth soft dish that will wow your guests.
Provided by Brian Genest
Time 55m
Yield 2
Number Of Ingredients 8
Steps:
- Cut the green stalks from the top of the white fennel bulbs and cut the brown, round stump from the base. Cut fronds from stalks. Chop the fronds and set aside 2 tablespoons for serving. Cut bulbs in half 4 times, making 8 wedges out of each.
- Melt butter in a pan over medium heat. Add fennel wedges, flat-side down, and brown for 3 minutes. Flip and cook for about 2 minutes more. Add garlic and thyme and cook for 30 seconds. Add wine and deglaze the pot, scraping up any browned bits with a wooden spoon. Let wine reduce by half. Pour in chicken broth and orange juice.
- Reduce heat to medium. Cover and simmer until fennel is very tender, 25 to 30 minutes.
- Plate fennel. Sprinkle with salt and garnish with orange zest and fennel fronds.
Nutrition Facts : Calories 278.2 calories, Carbohydrate 30.1 g, Cholesterol 33.6 mg, Fat 12.4 g, Fiber 9.6 g, Protein 4.6 g, SaturatedFat 7.3 g, Sodium 789 mg, Sugar 9.5 g
BROILED BLUEFISH FILLETS WITH FENNEL MAYONNAISE
Categories Fish Garlic Broil Quick & Easy Mayonnaise Lemon Gourmet
Yield Serves 2
Number Of Ingredients 7
Steps:
- Preheat broiler and oil a shallow baking pan large enough to hold fillets in one layer.
- Make fennel mayonnaise:
- In a dry small skillet toast fennel seeds over moderate heat, stirring, until fragrant. Mince fennel seeds and garlic with salt and in a small bowl stir together with mayonnaise, lemon juice, and pepper to taste.
- Arrange fillets in pan and spread fennel mayonnaise evenly over tops. Broil fillets 3 inches from heat until just cooked through, about 7 minutes.
ROMAN-STYLE BRAISED FENNEL
Fennel is a crunchy, assertively anise-flavored vegetable that mellows and sweetens when cooked. Here, the vegetable is prepared in the style of carciofi alla Romana, or braised whole artichokes, which is a simple preparation of simmering them in aromatic olive oil until incredibly tender. The braising liquid is infused with bright lemon, fragrant garlic and fresh herbs, which impart the fennel and shallots with layers of flavor. This versatile side dish can be served warm or at room temperature, and leftovers can be chopped and tossed with spaghetti and Parmesan for an easy meal. The unused fennel stalks can be chopped and sautéed as part of a vegetable soup, and the fronds can be used in place of dill to make gravlax.
Provided by Kay Chun
Categories vegetables
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a 12-inch high-sided skillet, melt butter over medium. Add shallots, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, about 5 minutes. Add oil and garlic, and stir until fragrant, 1 minute. Add fennel, wine, lemon juice, oregano, parsley and 1½ cups of water, and season with salt and pepper. Bring to a boil over high, stirring to evenly coat the fennel in the liquid. Arrange the fennel in an even layer.
- Cover, reduce heat to medium and braise until fennel is tender, about 30 minutes, stirring and flipping halfway through.
- Transfer fennel to a serving platter, and spoon over the shallots and sauce. Garnish with chopped parsley, and serve warm or at room temperature.
BRAISED FENNEL WITH MEYER LEMON AND PARMESAN
Provided by Jill Santopietro
Categories easy, quick, side dish
Time 30m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Trim the fennel and roughly chop 1 tablespoon of the fronds. Halve each bulb through the core, then cut lengthwise into 1/2-inch-thick slices.
- Place a large skillet over medium-high heat and add just enough oil to coat the pan. When hot, cook half the fennel, without moving, until browned, about 3 minutes. Flip and cook 1 minute more. Transfer to a bowl and season with salt and pepper. Repeat with the remaining fennel, adding more oil to the pan if needed.
- Return the skillet to medium-high heat. Add the fennel, broth, lemon rind and juice and bring to a boil. Simmer, covered, until tender, about 10 minutes. Using a slotted spoon, transfer to a bowl. Raise the heat to high and reduce the sauce until syrupy, 3 to 5 minutes.
- Fold the sauce and reserved fronds into the fennel and top with Parmesan. Serve warm or at room temperature.
BRAISED FENNEL
An easy Braised Fennel recipe
Categories Side Braise Quick & Easy Fennel Fall Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Cut off and discard stalks from fennel bulbs, reserving fronds. Chop 1 tablespoon fronds and discard remainder. Cut bulbs lengthwise into 1/2-inch-thick slices, leaving core intact.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown fennel slices well, turning over once, 3 to 4 minutes total.
- Reduce heat to low. Sprinkle fennel with salt and pepper, then add broth and water. Cook, covered, until fennel is tender, 10 to 12 minutes. Sprinkle with fennel fronds.
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