Poached Fish with White Wine Sauce and Fennel

 

3 Table. Butter

1lb Fennel Bulb, sliced

1/4 teas. fresh Thyme or 1/8 teas. dried Thyme

1/2 cup dry White Wine

4 (6oz) Cod or other White Fish

Salt/Pepper, to taste

Juice & Zest of 1 Lemon

1 teas. fresh Parsley, chopped or 1/2 teas. dried Parsley

In a large skillet with a lid, melt 2 Table. butter over medium-low heat. Add in the fennel & thyme; cook until herbs soften. Pour in the white wine, stir and cook for another 2 minutes. 

Season fish with salt, pepper & lemon zest. Place the fish in the wine sauce and cover with a lid. Cook on medium-low for 10 to 14 minutes or until the fish tests done (145f / 63c).

Take the lid off and whisk in the rest of the butter in to the sauce. Stir in lemon juice and parsley before serving. Serve hot.

 

*I could not find fennel so I used tarragon - worked out nicely. 

I served mine with spinach saute and boiled potatoes. 

Inspired by: Kushiel's Legacy

Source: Cooking for Wizards, Warriors and Dragons cookbook