Lunch: Cod with Fennel and Potatoes

In this recipe, all of the ingredients go into just one skillet -- and come out as one delicious meal.

Ingredients

1 tbsp. olive oil
1 small onion
3 clove garlic
1 bulb fennel
1 lb. russet potatoes
1 can reduced-sodium chicken broth
2 tbsp. tomato paste
3 strip orange zest
Coarse salt
4 skinless, boneless cod fillets

Instructions

In a 12-inch skillet, heat the oil over medium heat. Add the onion and garlic. Cook, stirring frequently until the onion is soft, about 7 minutes. Add the tomato paste, stirring to combine. Add the fennel, potatoes, chicken broth (or water), and orange zest then season with salt and pepper, stirring to combine. Cover, and simmer until vegetables are tender, about 10 minutes.
Season the fish with salt and pepper. Place on top of the vegetables in the skillet. Reduce the heat, cover, and simmer until the fish is opaque throughout, 8 to 10 minutes. Serve with chopped reserved fennel fronds. Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.

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