Fillet in a skillet dish – super easy to prepare and clean up!
Fennel is in season now (Spring in Australia), so the bulbs are huge, delicious and cheap.
I’ve adapted this recipe slightly from Martha Stewart’s version with white potatoes, to minimise my intake of the nightshade family (eg. tomatoes, capsicums, chillies, eggplant, potatoes). Sweet potato made an excellent substitute for white potato.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 fennel bulb, trimmed and cut into 1/2-inch pieces (reserve fronds for garnish)
- 2 sweet potatoes, peeled, halved lengthwise, and thinly sliced
- 500 ml chicken broth (or water)
- 2 tablespoons tomato paste
- 2 teaspoons of lemon zest (reserve juice for garnish)
- 4 skinless, boneless cod fillets (170 grams approx. each)
- Salt and pepper
Method
-
In a medium-sized skillet, heat oil over low/medium heat. Add onion. Cook until onion is soft, about 10 minutes. Stir occasionally as you prepare the other vegetables. Add tomato paste and garlic; stirring to combine. Turn the heat up to medium, leave for one minute. Add fennel, sweet potatoes, chicken broth or water, and lemon zest; season with salt and pepper; stirring to combine. Cover, and simmer until vegetables are tender for about 10 minutes.
-
Season fish with salt and pepper. Place on top of vegetables in skillet; reduce heat. Cover and simmer until fish is opaque throughout, 8 to 10 minutes. Serve with chopped reserved fennel fronds and a good squeeze of lemon.
#SlowMoNoms
slowmonoms 
One thought on “Cod with Sweet Potato and Fennel”