This is a great salty, sweet recipe that I will be making with fresh Cod on the Cape this week. The fennel adds an unexpected licorice taste that really works with the heat of the salsa. It sounds a little crazy but fresh fennel adds a lot to this dish.

Here’s what you need:

5 teaspoons organic fennel seeds

Dash organic olive oil

1/2 jar GourGanics spicy

2 tablespoons capers

the fresh juice of 1 organic lemon

1/2 cup flour to coat fish

4 Fresh caught cod fillets (hope my hubby brings them home)

salt and fresh pepper to taste

Here’s what to do:

Place the fennel seeds on medium heat and toast, remove from pan. Add a dash of organic olive oil into the pan, add capers and sautee, remove from the heat, place fennel seeds, lemon juice and salsa into a separate bowl and blend together. Coat the raw fish with just a bit of flour and a little salt and pepper.

Put another whirl of olive oil into your pan, add fish when the oil shimmers. Fry the fish over medium heat for around2-3 minutes, till cooked through. Serve the fish topped with the fennel and salsa mixture.  Add dirty Mexican rice or another starch and a side salad. Open a nice bottle of wine and enjoy your delicious meal.

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