INGREDIENTS

INSTRUCTIONS

1 1/2 c  Cod; in 2 to 3 inch pieces
1/4 c  Butter
:       - 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,
99

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