Cajun Cod with Fennel and Onions
Serves: 4
  • 4 cups thinly sliced fennel bulb (large bulb)
  • 2 cups thinly sliced yellow onions (large onion)
  • 2 tablespoons olive oil
  • Kosher salt
  • Fresh ground black pepper
  • 2 tablespoons cornmeal
  • 2 tablespoons flour
  • 2 tablespoons Cajun blackened seasoning (found in the spice section of most grocery stores)*homemade recipe follows
  • 4 fresh True or Ling cod fillets, 5-6 ounces each (halibut can be substituted)
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 4 tablespoons melted butter (optional)
  1. Heat olive oil in a sauté pan over medium high heat; add fennel and cook, stirring occasionally, until starting to brown, about 5 minutes. Add onions and continue cooking until onions and fennel are lightly browned and caramelized, about 8-10 minutes. Season with salt and pepper. Set aside and keep warm.
  2. Stir together blackened seasoning, cornmeal and flour; put in a shallow pan. Lightly coat both sides of cod fillets with the blackened seasoning mixture.
  3. Heat butter and vegetable oil in large sauté pan over medium high heat; when butter is melted and oil and butter are hot, add cod fillets and cook about 4-5 minutes. Turn fillets and repeat process cooking until cod is just cooked through about 4-5 minutes longer, depending on the thickness of fillets.
  4. To serve, divide caramelized fennel and onions onto four plates; put blackened cod fillet on top. If desired serve with melted butter for dipping.
  5. *Homemade Cajun blackened seasoning: stir together 2 tablespoons paprika, 1 tablespoon dried thyme leaves, 1 tablespoon dried oregano leaves, 1 teaspoon garlic powder, 1 teaspoon ground black pepper and 1 teaspoon cayenne pepper. Makes ¼ cup. Store in airtight container.
Recipe by A Year at the Table at