Fennel 3 Ways – The Oil and Vinegar Cellar
This recipe is adapted from Sunset Magazine, one of my favorites for great meals. It uses the fronds, bulb, and seeds of fennel...and the slaw is the best part! So bright and refreshing and would...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at oilandvinegarcellar.com.
Ingredients
- 2 1/2 teaspoons fennel seeds
- 1 1/4 teaspoons salt, divided
- 3/4 teaspoon pepper, divided
- 4 cod (or halibut) fillets, each about 6 oz. and 1/2 in. thick
- 1 medium fennel bulb with a lot of feathery greens attached
- 5 cups very thinly sliced Napa cabbage (from a 1-lb. cabbage)
- 5 tablespoons Blood Orange Extra Virgin Olive Oil divided
- Zest of 1 lemon
- 3 tablespoons lemon juice
- Zest of 1 Orange
- 1 orange, cut into segments
- 1/4 cup sliced chives, divided
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