Mediterranean Pistachio-Herb Crusted Cod with Braised Fennel and Warm Tomato, Olive and Capers Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the cod fillets dry with paper towels and set aside.

2. 2

   In a bowl, combine the chopped pistachios, breadcrumbs, parsley, grated garlic, lemon zest, 2 tbsp / 30 ml olive oil, dried oregano, and a pinch of black pepper until the mixture is moist and crumbly.

3. 3

   Heat a large oven-safe skillet or shallow braising pan over medium heat. Add 1 tbsp / 15 ml olive oil and cook the red onion with the sliced garlic for 3 minutes, until starting to soften.

4. 4

   Add the fennel, 1/2 tsp salt, sweet paprika, and a little black pepper. Cook for 4 minutes, stirring occasionally.

5. 5

   Pour in the dry white wine and vegetable broth. Cook for 2 minutes so the alcohol reduces slightly. Spread the fennel into an even layer in the pan.

6. 6

   Place the cod fillets over the fennel. Season lightly with the remaining salt and press the pistachio mixture on top of each fillet.

7. 7

   Transfer the pan to the oven and bake at 220 °C / 425 °F for 12 to 15 minutes, until the fish is cooked through and the crust is golden.

8. 8

   Meanwhile, heat 1 tbsp / 15 ml olive oil in a small skillet over medium heat. Add the cherry tomatoes and cook for 3 minutes until they begin to soften and release their juices.

9. 9

   Add the green olives, capers, and lemon juice. Cook 2 minutes more, stirring gently, until you have a warm, juicy sauce.

10. 10

    Remove the cod from the oven and let it rest for 2 minutes. Serve each fillet over the braised fennel and spoon the warm tomato, olive, and caper sauce over the top.