Wild Cod with Fennel and Cherry Tomato Confit AKA: The Best Fish Dish Ever!

Fennel is something I seriously love.  I developed this deep love affair with this licorice-y bulb years ago after trying a recipe for baked fennel with parmeggiano-reggiano cheese.  From that point on, there was no going back.  I was hooked and totally smitten with this delicious and super versatile veggie.
I bought a couple bulbs from Tutti Frutti Farms at the Santa Monica Farmers’ Market on Wednesday and decided to create a recipe using the fennel, a pint of yellow cherry tomatoes I had on-hand and some wild cod I had in the fridge.  The result: pure deliciousness.  In the words of my other half BH: “This is a definite repeater”– translation: you need to make this again.

Wild Cod Cooking with Fennel and Tomato Confit

Wild Cod with Fennel and Cherry Tomato Confit


1 lb. wild cod fish (any other white fish would also work, such as, halibut, sea bass, sole, swordfish)

1 pint cherry tomatoes (I used yellow tomatoes)

2 medium-sized fennel bulbs, trimmed, core removed and thinly sliced

1 large shallot, thinly sliced

small handful chopped flat-leaf (Italian) parsley for garnish

2 tablespoons extra virgin olive oil

Kosher salt and pepper

The Best Fish Dish Ever! (Apologies for the terrible lighting)


Heat the extra virgin olive oil in a large saute skillet over medium heat.  Add the thinly sliced fennel and shallot and lightly season with salt and pepper.  Turn the heat down to low and cover with lid.  Cook vegetables approximately 25 minutes until they have created a jam-like consistency.  Add tomatoes, lightly season with salt and pepper and continue to cook on low until tomatoes burst, releasing their juices.  You do not want to cook the vegetables over high heat.  The goal is to cook them low and slow until they turn  into a vegetable “jam”.

Add the fish and season with salt and pepper.  Slightly increase heat to medium-low and cover with lid.  Cook fish until flesh is opaque and fish flakes apart with a fork.

Transfer the fish to a serving platter and spoon fennel and tomato confit over the top.  Garnish with chopped flat-leaf parsley.



6 thoughts on “Wild Cod with Fennel and Cherry Tomato Confit AKA: The Best Fish Dish Ever!

  1. I am not familiar with fennel. Never used it when I cooked for 20 years in the military. Which part of the fennel do I use?

    1. Hi Javier,

      You can sometimes find fennel labeled as “anise” in the supermarkets. All parts of the fennel is edible, even the top fronds which, when sprinkled over a finished dish, make a great licorice-y seasoning. Fennel, when eaten raw, has a very licorice-y flavor. A nice salad might be to make a fennel, avocado and orange salad with a citrus vinaigrette. To use raw fennel, remove the top stalk portion and cut the fennel bulb in half. There is a core, which should be removed because if raw it’s a bit tough to eat. My favorite way to eat fennel is, however, a baked dish. Cooked fennel is sweet and super mellow. I remove the top stalks and cut the fennel bulb in half. I then thinly slice the fennel and arrange in a shallow baking dish. I sprinkle with olive oil, top generously with freshly grated parmesan cheese and dabs of butter. Bake in the oven at 375 degrees until the fennel softens and caramelizes and the cheese browns. You could also just remove the stalks, cut it up, put on a cookie sheet, sprinkle with olive oil, salt and pepper. Roast in oven at 400 degrees until caramelized. Absolutely delish!

  2. Tried this recipe. Wow, this is terrific. Never added fennel to a dish before. A must repeat. Lost a bit of flesh off the end of one finger during the chopping but I survived. Thanks Miss Goodtable for this and keep the recipes coming.

    1. Ouch, Javier! So sorry to hear about your finger mishap! But, I’m thrilled that you enjoyed the recipe! Hopefully you’ll find other uses for fennel, because as I mentioned before it’s great either raw in salads or roasted/baked in the oven. It’s especially good roasted with pork loin. Happy Cooking!

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