1 tablespoon olive oil
1 clove garlic, minced
Half of a small fennel bulb, thinly sliced, plus a few fennel fronds
Half of a small onion, sliced thin
1 celery stalk, thinly sliced
Kosher salt, freshly ground pepper
1/2 teaspoon fennel seeds, crushed
1/4 teaspoon crushed red pepper flakes
1 cup homemade or store-bought marinara sauce
Two 4-ounce skinless cod fillets
1/2 cup shredded mozzarella cheese
Preheat the oven to 375 degrees F.
Heat oil in a medium ovenproof skillet over medium-low heat.
Add minced garlic, sliced fennel, onion and celery and season with salt and pepper. Cook, stirring often, until soft, about 10 minutes.
Add spices and cook, stirring, until spices are absorbed, about 1 minute.
Add marinara sauce to the skillet; bring to a simmer and cook to meld the flavors, about 5 minutes.
Season fish with salt and pepper and place the fillets in the sauce. Spoon some of the sauce over the fish.
Place the pan in the oven. Bake 15-20 minutes in the preheated oven, or until the fish is firm when touched with a fork.
Remove the pan from the oven and top the fish with the mozzarella cheese. Return the pan to the oven until the cheese melts.
Serve the fish with the sauce.
Baked Eggplant Slices
Place the eggplant into the oven about ten minutes before you place the fish in the oven.
2 or more servings
1 small eggplant, peeled
1 large egg
1/4 cup finely grated Parmesan cheese
1/2 cup Italian seasoned breadcrumbs
1/2 teaspoon each kosher salt and freshly ground pepper
Olive oil, for the baking pan
Preheat oven to 375 degrees F. Thoroughly coat a baking pan with oil. Set aside.
In a shallow bowl, whisk together the egg with 1 tablespoons water. In another shallow dish mix the Parmesan cheese with the breadcrumbs.
Cut the eggplant into thin slices. Dip the eggplant slices in the egg mixture, letting the excess drip off.
Dredge the slices in the breadcrumb mixture, pressing down gently to coat well. Transfer the breaded slices to the baking pan.
Bake until golden brown on the bottom, about 15 minutes.
Turn the slices over and continue to bake until lightly browned on other side, about 10 minutes more.
Remove from the oven, serve plain or drizzle with a little marinara sauce, if desired.
Swiss Chard Sautéed with Garlic and Lemon
2 tablespoons olive oil
2 garlic cloves, peeled and thinly sliced
2 large bunches Swiss chard, ribs and stems removed, leaves torn into 2” pieces (about 12 cups)
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice
Wash Swiss chard well and place in a colander.
With some water clinging to the leaves, immediately transfer the washed chard to a large, deep skillet.
Cook the chard over low heat until almost wilted, 3-4 minutes. Drain the chard in a colander.
In the same skillet, heat the oil over medium heat. Cook garlic, stirring occasionally, until golden brown, about 2 minutes.
Add the Swiss chard, season with salt and pepper and cook, tossing often, until completely softened, about 4-5 minutes.
Add lemon juice and cook, tossing, about 1 minute; adjust seasoning if needed. Serve.