Dinner

Cod with Tangerine Braised Fennel and Olives is for Dinner.

Cod with Tangerine Braised Fennel and Olives takes 20 minutes to prepare.

Cod with Tangerine Braised Fennel and Olives takes 45 minutes to cook.

Cod with Tangerine Braised Fennel and Olives makes 4 servings.

The ingredients for Cod with Tangerine Braised Fennel and Olives are:

2 Tbs Olive Oil, divided
1 Clove Garlic
3 Bulbs Fennel
2 Tangerines
16 Olives (Kalamata are nice)
1/4 Cup Tangerine or Orange Juice
2 Cups Water
1 Tbs Fresh Thyme
1 Tbs chopped Fennel Greens

Here is how you make Cod with Tangerine Braised Fennel and Olives:

Preheat oven to 350.Remove tops from fennel bulbs and save for garnish. Remove any brown outer leaves and slice thinly, about 1/8 inch thick. Trim off any tough parts by the base of the bulb. Using a serrated knife, slice the tangerines into 1/8 inch slices, then remove rind and seeds.Heat 1 Tbs of olive oil in a 12-15 inch covered pan that is oven safe (I use a Le Cruset covered dish). When just hot, add garlic and fennel and saute until fennel is just starting to soften, about 10 minutes. Add the Juice and enough water to just cover the fennel in your pan. Add the Tangerine slices and olives and bring the liquid to a gentle boil. When the liquid starts to boil, place the fish, cut into 4 serving pieces, on top of the mixture, drizzle with the remaining 1 Tbs of olive oil alone with chopped thyme and fennel greens. Cover the pan tightly and place into the pre-heated oven for 30 minutes or until the fish flakes.Use a slotted spoon to remove fish and fruit and vegetables from the pan and serve immediately.TIP: Save the cooking liquid to use for the base of a chowder the next day.Serving Size: Makes 4 ServingsNumber of Servings: 4Recipe submitted by SparkPeople user SCUZNER.

The nutritional information for Cod with Tangerine Braised Fennel and Olives is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 289.8

• Total Fat: 10.2 g
• Cholesterol: 62.4 mg
• Sodium: 700.4 mg
• Total Carbs: 21.4 g
• Dietary Fiber: 6.5 g
• Protein: 28.0 g