Cod With Fennel, Mushrooms, Tomato & Dill |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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...and sprinkled with lemon, yummy! Ingredients:
vegetable oil cooking spray |
1 medium red onion, sliced |
1/2 cup mushroom, chopped |
1/2 fennel bulb, sliced |
1 lb cod, cut into 4 equal portions |
1 large tomato, cut in 4 thick slices |
1 lemon, cut in 6 wedges |
1/4 teaspoon salt |
1/4 teaspoon pepper, freshly ground |
1/2 teaspoon dried dill (or 1 teaspoon fresh dill) |
Directions:
1. Season cod with salt and pepper and squeese 2 lemon wedges over; set aside.
2. Spray nonstick frypan with veggie spray, heat over high heat, add mushrooms, fennel and onion, reserving 4 onion slices. Cook stirring until onions are soft, about 5 minutes. Reduce heat to medium. Place the 4 pieces of cod on top of the veggies; place one slice of tomato on top each piece of cod and one slice of reserved onion slices on top of tomato. Sprinkle with Dill and squeese 2 more wedges of lemon over all; cover and simmer until cod is cooked through and flakes easily with a fork, about 15 minutes.
3. Garnish with remaining lemon wedges and sprigs of fennel leaves.
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