Tuesday, March 29, 2011

Cod with Fennel Butter

I want to share this recipe that I prepared a couple weeks ago.  It is a wonderful light dish that goes well with any vegetable.  I served roasted potatoes and steamed artichokes with it.  The recipe is from "The Cook's Encyclopedia of Four Ingredient Cooking"  by Joanna Farrow.   I did change it slightly though, it called for Haddock fish, which is expensive and hard to find.  I instead bought cod fish for it.

A note about buying fish:  Overfishing and trawling have drastically reduced the number of cod in the Atlantic Ocean and destroyed its sea floor. A better choice is Pacific cod (a.k.a. Alaska cod); it is more sustainably fished and has a larger, more stable population, according to Monterey Bay Aquarium Seafood Watch.  I always try and buy sustainable seafood.  Marine Stewardship Council is a great organization that provides labels and information on fishery companies that are operating in a environmentally responsible way.  When you buy seafood with the Marine Stewardship Council blue ecolabel on it, you will know that this fish was caught in a sustainable and ocean friendly way.  I am also very blessed with a brother who is a fly fisherman and occasionally brings me fresh caught fish.  He of course catches his fish in a sustainable way too! 

COD WITH FENNEL BUTTER (The Cook's Encyclopedia of Four Ingredient Cooking by Joanna Farrow)

Ingredients:  (4 servings)

1 1/2 pounds cod fillet (or haddock), skinned and cut into 4 portions
1/4 cup of butter
1 lemon
3 tablespoons coarsely chopped fennel

Preheat the oven to 425°F.  Season the fish on both sides with salt and pepper.  Melt one-fourth of the butter in a skillet, preferably nonstick, and cook the fish fillets over medium heat briefly on both sides.

Transfer the fish to a shallow ovenproof dish. Cut four wafer-thin slices from the lemon and squeeze the juice from the remainder over the fish.  Place the lemon slices on top and then bake for 15-20 minutes, or until the fish is cooked.

Meanwhile, melt the remaining butter in the skillet and add the fennel and a little seasoning.

Transfer the cooked fish to plates and pour the cooking juices into the herb butter.  Heat gently for a few seconds, then pour the herb butter over the fish.  Serve immediately!


Happy Cooking,


  1. Thank You for sharing! I get such a warm and peaceful feeling from your blogs and recipes. Photographs are excellent! I am doing a paper on the benefits of organic farming and it is opening my eyes and grounding me. Again Thank you for the time you put into sharing. Kyla

  2. lovely photos - wish i liked fennel! and cod! :) (and yes, i'm a portland girl born and raised!)

  3. What a delicious blog! Love it! Thanks for following :)

    I followed back!


  4. what a delicious recipe!

    ps: I think I'd love that book... :-)

  5. Looks scrumptious! I'm going to try it:) Thanks for the tip on what type of cod to get, we have the little seafood watch card, but I haven't bought or cooked much fish and it seems sort of overwhelming.

  6. Kyla...Thank you for the incredibly sweet words! And thank you for reading. Now, let's get Francois to start a blog about his travels. I bet you miss him tons!

    EcoGrrl...Thank you for stopping by. I was born and raised here in Oregon as well. AWESOME! I love finding fellow Oregonians in the blog world.

    Hannah....Thank you for stopping by!

    Singlemama....You should definitely check out the cookbook. Easy recipes!

    Julie....I just picked up one of those cards, I am excited to have all that info in my wallet. It does seem overwhelming. I have found that talking to the fish guy/girl helps. They usually know all the answers to my questions.

    -Thank you everyone for reading and leaving comment love. All your comments make my day!


  7. Alyson, I'm looking for the book. apparently it's not easy to be found here in Italy (english version, I mean). but there's always amazon.com ... :-)


I love to hear your love!