Sauteed Cod with Asparagus Sauce and Fennel

Sauteed Cod with Asparagus Sauce and Fennel

Info

Rating
Calories
161.0
Protein
9.0
Sodium
23.0
Fat
12.0

Description

Melon wedges wrapped in prosciutto make a lovely first course; the garlic mashed potatoes, baked tomato halves topped with Parmesan, and an Italian Chardonnay are perfect with the fish. Offer an arugula salad after the main course, and fresh strawberries in grappa with lemon sorbet and biscotti for dessert.

Ingredients

2 pounds asparagus, trimmed
6 tablespoons (3/4 stick) unsalted butter
6 6- to 7-ounce cod fillets
2 teaspoons fennel seeds, coarsely chopped

Directions

  1. Cut asparagus tips into 2-inch-long pieces; set aside. Peel asparagus stalks. Cut stalks into 1-inch pieces. Cook stalks in large saucepan of boiling slightly salted water until very tender, about 10 minutes. Using slotted spoon, transfer stalks to blender. Add 3/4 cup cooking liquid to blender. Blend until very smooth, adding more cooking liquid to thin sauce. Blend 2 tablespoons butter into sauce. Season with salt and pepper. (Sauce can be made 8 hours ahead. Cover and refrigerate.)
  2. Transfer sauce to medium saucepan. Bring sauce to simmer. Remove from heat. Cover to keep warm. Cook asparagus tips in boiling salted water until crisp-tender, about 4 minutes. Drain.
  3. Sprinkle fish with salt and pepper. Melt 2 tablespoons butter in each of 2 heavy large skillets over medium-high heat. Add 3 fish fillets to each skillet and cook until golden and opaque in center, about 4 minutes per side.
  4. Spoon warm sauce onto plates. Top with fish. Garnish with asparagus tips. Sprinkle with fennel seeds and serve.

Tags

    Fish Vegetable Sauté Low Carb Quick & Easy Cod Asparagus Spring Bon Appétit
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