cod & orange braised fennel with parmesan asparagus fries

Orange and fennel is a winner combination, and it’s even better when paired with flaky cod.

By: Anna Decker / 04/27/2016

Asparagus get coated in cheesy breadcrumbs and roast in the oven until crispy. They turn into an elegant side of asparagus “fries,” without any deep frying. Make sure to spoon any extra sauce onto the fish—it’s delicately sweet, with just a hint of butter. Cook, relax, and enjoy!

What you'll need: 1 oz Parmesan cheese ⅓ cup panko 8 oz asparagus 1 large navel orange 1 fennel bulb 1 pat butter 12 oz cod large egg all-purpose flour coarse salt freshly ground black pepper olive oil

Equipment: grater or microplane rimmed baking sheet large ovenproof skillet

Recipe steps: 1. Prepare breading Preheat oven to 425°F. Grate Parmesan. Whisk 1 egg in a shallow bowl or tray. Place ¼ cup flour in another shallow bowl. In a large bowl, combine panko and Parmesan and season to taste with salt and pepper.

  1. Bread asparagus Working in batches, coat asparagus in flour, dip into egg, then coat in panko mixture, pressing to coat.

  2. Bake fries Place asparagus in a single layer onto a rimmed baking sheet. Place into oven and bake for 15-17 minutes, or until golden brown and crisp. Season with salt. Leave oven on.

  3. Cook fennel Meanwhile, juice orange. Slice fennel through the core into ½ inch pieces. Melt butter in a large oven proof skillet with 1 teaspoon oil over medium-high heat. Add fennel slices and brown on each side, 5 minutes total. Add orange juice and simmer until slightly reduced, about 2 minutes. Season with ½ teaspoon salt.

  4. Bake fish Season fish with salt and pepper. Flip fennel in skillet then place fish on top. Tent with foil and bake in oven until fish is just cooked through, 7-9 minutes.

  5. Finish Remove fish from oven and spoon sauce several times over fish to baste. Place fennel on plates. Top with fish and sauce and serve with fries. Enjoy!

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