Sautéed Cod with Asparagus Sauce and Fennel

Sautéed Cod Recipe

Chef Bernard Henry shares this recipe for Sautéed Cod with Asparagus Sauce and Fennel. Wine selections from Ms. Jane Hermansen of the Greater Washington Wine School, GWWSLLC@aol.com.

Cod Ingredients

Yield: 6 first-course servings

  • 2 lbs of asparagus, trimmed
  • 6 Tablespoon, or a 3/4 stick, of butter
  • Six 6-to7-ounces of cod fillets
  • 2 teaspoons of fennel seeds, coarsely chopped

Cod Instructions

  1. Cut asparagus tips into 2-inch long pieces. Set aside.
  2. Peel asparagus stalks. Cut stalks into 1-inch pieces. Cook stalks in a large saucepan of boiling, slightly salted water until very tender, for about 6-7 minutes.
  3. Using a slotted spoon, transfer the stalks to the blender. Add a 3/4 cup of cooking liquid to the blender. Blend until very smooth, adding more cooking liquid to thin sauce.
  4. Blend 2 tablespoons of butter into the sauce. Season with salt and pepper. The sauce can be made one day ahead. Cover and refrigerate.
  5. Transfer the sauce to a medium saucepan. Bring sauce to a simmer. Remove from heat. Cover to keep warm.
  6. Cook asparagus tips in boiling salted water until crisp to tender, for about 4 minutes. Drain.
  7. Sprinkle fish with salt and pepper. Melt 2 tablespoons of butter in each of the two heavy large skillets over medium-high heat. Add 3 fish fillets to each skillet and cook until golden and opaque in the center, about 4 minutes per side.
  8. Spoon warm sauce onto plates. Top with fish. Garnish with asparagus tips. Sprinkle with fennel seeds and serve.

Wine Selections
  • Red Bicyclette 2006 ROSÉ (Languedoc, France)
  • A-Mano 2007 PINOT GRIGIO (Venezie, Italy)
  • Edna Valley 2007 CHARDONNAY (San Luis Obispo, California)