By: The Food Hunter
One-Pan Lingcod With Kale & Fennel
olive oil
2 cups fennel, sliced
2 garlic cloves, minced
1 cup fresh tomatoes, diced
2 cups kale, chopped
1/2 cup water
crushed red pepper
2 tsp fresh oregano
1 cup black or green olives, sliced thin
1 lb. cod cut into 4 pieces
1 tsp fennel fronds
1 tsp orange zest
Heat a large skillet over medium heat, cook fennel, and garlic in olive
oil for about 5 minutes, until they become fragrant. Add fresh tomatoes,
kale and water and cook for about 10-12 minutes. Add crushed red
pepper, fresh oregano and sliced olives. Season with salt and pepper.
Place cod in pan, sprinkle with orange zest and fennel fronds. Cover and cook for about 10 minutes.
Remove pan from heat, and drizzle fish with olive oil before serving.
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