Mediterranean fillets of cod

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Photo: Page Turner E-cookbooks

Prep Time:
30 minutes
Cooking Time:
30 minutes
Servings:
6


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  • main ingredients:
  • cod Pageturner Cookbook
  • tomato Pageturner Cookbook
  • type of dish:
  • main Pageturner Cookbook
  • Country cuisine:
  • Mediterranean Pageturner Cookbook
  • Malta Pageturner Cookbook
  • Iceland Pageturner Cookbook
  • specific recipes:
  • entertaining Pageturner Cookbook
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  • Mothers-Day Pageturner Cookbook
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  • Type of meal:
  • dinner Pageturner Cookbook
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    Ingredients

    • 1/2 cup oil
      8 ounces fresh fennel cut into small wedges
      10 ounces tomatoes
      2 cloves crushed garlic
      1 teaspoon saffron
      1/4 teaspoon cumin
      1/4 teaspoon ground coriander
      6 7-ounce cod fillets
      1/2 teaspoon salt
      1/4 teaspoon white pepper
      1 cup seasoned breadcrumbs
      1 cup dry white wine
      Garnish with dill sprigs
      6 lemon wedges

    Directions

    Heat the oil in a saute pan. Stir in the fennel and cook over low heat for 10 minutes. Peel tomatoes, remove seeds, and chop. Add the tomatoes, garlic and saffron to the fennel. Season with cumin and coriander. Simmer for 20 minutes.
    Arrange the fish fillets in a buttered baking dish. Season with salt and pepper. Cover with breadcrumbs. Pour the wine over and cover with the sauce.
    Bake for 10 minutes at 400 F (205 C). Transfer the fillets onto serving platter. Simmer sauce to reduce. Coat with the sauce.
    Garnish with dill and lemon wedges.

    Country cuisine Ecookbook(s) showing the recipe Mediterranean fillets of cod:

    3 Countries Ecookbooks in the spotlight

    France E-cookbook

    France

    USA Complete E-cookbook

    USA

    Italy Complete E-cookbook

    Italy

    2
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