| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish, Main course | 4 | Servings | |
INGREDIENTS
| 1 1/2 | c | Cod, in 2 to 3 inch pieces |
| 1/4 | c | Butter |
INSTRUCTIONS
99 - salt and pepper 2 c Spinach; cooked 1/4 t Nutmeg 1 x Clove garlic, crushed 2 T Lemon juice 1/2 t Fennel seeds, crushed* *NOTE: I use some young fennel shoots/leaves instead of the - seeds - much better Method: Coat fish pieces with flour and saut[eh] in 2 tablespoons butter seasoned with salt and pepper. Season spinach with nutmeg and place on a heated platter. Spread fish over spinach and keep warm. Add remaining butter and garlic to skillet and cook until butter colours. Discard garlic. Add lemon juice and fennel and pour over fish. Serve over thin buttered noodles. The recipe for Whitefish (sole/cod/halibut/flounder/whatever) with Fennel: From: "Island Cookery 2" -- Recipes from the Quadra Islanders of BC, Canaduh.. Posted by Doug McHarg Posted to MM-Recipes Digest V4 #12 by maintech@ne.infi.net on Jun 08,
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Nutrition (calculated from recipe ingredients)
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Calories: 102
Calories From Fat: 101
Total Fat: 11.5g
Cholesterol: 30.5mg
Sodium: 1.6mg
Potassium: 3.4mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: <1g