Cod With Fennel Stuffing

Name: Cod With Fennel Stuffing
Ingredients: 1 cup plain yogurt; 2-1/4 cups finely chopped fennel fronds, divided; 1 teaspoon lemon juice; 1 teaspoon minced chives; 1/8 teaspoon salt, optional; 1/8 teaspoon pepper; 2 celery ribs, chopped; 1/4 cup chopped onion; 2 to 4 tablespoons canola oil; 4 cups stuffing croutons; 1 cup chicken broth; 2 large eggs, beaten; 4 cod or flounder fillets (1-1/2 pounds); 1 medium lemon, sliced

14 ingredients

3 steps

Ingredients

1 cup plain yogurt
2-1/4 cups finely chopped fennel fronds, divided
1 teaspoon lemon juice
1 teaspoon minced chives
1/8 teaspoon salt, optional
1/8 teaspoon pepper
2 celery ribs, chopped
1/4 cup chopped onion
2 to 4 tablespoons canola oil
4 cups stuffing croutons
1 cup chicken broth
2 large eggs, beaten
4 cod or flounder fillets (1-1/2 pounds)
1 medium lemon, sliced

Directions

1

For sauce, combine the yogurt, 1/4 cup of fennel, lemon juice, chives, salt if desired and pepper in a bowl. Cover and refrigerate for 2 hours or overnight.
2

In a small skillet, saute celery and onion in oil until tender. Remove from the heat. Stir in the croutons, broth, eggs and remaining fennel. Spoon about 1 cup stuffing mixture onto each fillet; roll fish around stuffing.
3

Transfer to a greased 2-qt. baking dish. Top each with a lemon slice. Bake, uncovered, at 350° for 30-35 minutes or until fish flakes easily with a fork and a thermometer inserted into stuffing reads 160°. Serve with fennel sauce.