Cod with Fennel and Orange |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This entrée cooks in 7 minutes, with very little cleanup. The bags we used (Ziploc) are dioxin-free and food-safe in the microwave. Ingredients:
2 (6-ounce) cod fillets |
1/2 teaspoon kosher salt |
1 cup thinly sliced fennel bulb |
2 tablespoons dry white wine |
1 teaspoon unsalted butter |
1/4 teaspoon crushed red pepper |
4 thyme sprigs |
4 orange rind strips |
2 garlic cloves, thinly sliced |
1/3 cup orange sections |
2 teaspoons finely chopped fennel fronds |
1 teaspoon extra-virgin olive oil |
Directions:
1. Sprinkle fish evenly with salt; place 1 fillet in each of 2 quart-sized microwavable zip-top plastic bags. Divide fennel and next 6 ingredients (through garlic) evenly between the 2 bags. Gently press out as much air as possible from bags; seal tightly.
2. Place bags on a microwave-safe plate. Microwave at POWER LEVEL 7 for 5 minutes or until desired degree of doneness. Cool 2 minutes. Remove fish and vegetable mixture from each bag onto each of 2 plates. Top fillets evenly with orange sections and fennel fronds; drizzle with oil.
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