Cod with Clams and Fennel
Cod with Clams and Fennel
Directions
- Heat large sauté pan over medium high heat.
- Pat dry fish, season fish with salt & pepper.
Add butter to pan and place fish in pan, cook until seared well on one side and remove from pan
- Add onions, fennel, toss until aromatic, add saffron, and wine and reduce
Add the fish gently back into pan, surround with clams and tomatoes
Cover and cook until clams open
- Remove to serving platter, spoon sauce and clams over fish
- Toss arugula with small amount of lemon dressing and S&P, top the fish with arugula
Ingredients
- 1 cup arugula, baby
- 2 tbsp Nature's Best Dairy® Butter
- 1 dozen The Fresh Catch® Littleneck Clams, fresh
- 1 small head fennel, small dice
- 4 6 oz The Fresh Catch® Filet of Cod
- 1/4 cup Simply Lemon dressing
- pinch saffron
- salt, to taste
- 1 cup White Toque Roasted Tri-color Tomato
- 1/2 cup white wine
- 1/2 cup Peak Fresh Produce® Onion(s), Yellow, diced
Chef David McGurn - Executive Chef, Performance Foodservice - Springfield
