This is a Rachel Ray recipe adaption! You can check her recipe out under Cod with Fennel and Onions in Parchment. Here’s what I did I read reviews and many people loved it some not so much a few felt to bland. So I decided to heat some walnut oil in a pan add the chopped garlic, onions and fennel with a few green onions , sauteed not caramelized (I wanted to bring out more flavor . To my fish I added a drizzle of walnut oil (instead of evoo) sea salt, coarse ground pepper and minced italian parsley. Then topped with fennel mixture and wrapped up in the parchment paper. Put into oven on convection bake 400 degrees for 20 mins. At the same time I cut a lemon in half and put them in oven to roast. It was great we squeezed the lemon over the fish great flavor served with roasted sweet potatoes and parsnips and asparagus. Yummy. Try it and enjoy let me know how you like it!
1T. butter in a pan on med low add 1/4 t. cinnamon, a dash of nutmeg, ginger, cayenne pepper, roasted ground coriander, (new by McCormick) 1 split vanilla bean scrape seeds, and 1T. agave syrup. Stir 2 mins. add fresh pineapple, bananas and 2 T. unsweetened apple juice cook on low 1o mins. remove from heat.
bananas and pineapple the smell alone is wonderful!
cherry sauce…1/4 c. unsweetened apple juice, 1/2 c. frozen pitted cherries, 2 T. agave nectar syrup…bring to boil, reduce heat to low stirring cook 5 mins. puree in food processor, serve over pineapple and banana! or ice cream…
the end result…delish baby delish!