Spring Cod with Fennel tomato and fresh Herbs

This dish came out so delicious, I am still dreaming about it.  The key to the success of this dish is simplicity.  The key ingredient is Fennel.  If you have not tried fennel yet, I will get you to by the time summer is here.  You are really missing out if you have not treated yourself to this way under used vegetable!  The flavors of fresh cod, fennel, basil and tomato is enough, but, why not add a little white wine?  So, I did!  It braised the fish beautifully and brought all these delightful, light flavors together to make a perfect dish.  It's easy, quick and full of great flavor.  This is my new go to fish dish!  Enjoy.

4 servings

1 fennel bulb cut into slices and cored
1/2 onion sliced
1/2 head chopped swiss chard
3 cloves of garlic chopped
2 T. butter
3 T. olive oil
2 lbs. cod filets
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
2 chopped medium hot house tomatoes
1 lemon juiced
1/2 cup white wine
red pepper flakes to taste
salt and pepper to taste

In large saute pan add olive oil and butter.  Saute onions, garlic and fennel until still crisp, but, tender. Add in chopped swiss chard and cook it down. Salt and pepper to taste.    Add wine and lemon.  Add salted and peppered cod to pan and cover to poach for about 5 minutes or until just about opaque.  Right before serving add chopped tomato and the fresh herbs.  Salt and pepper that mixture to taste and add red pepper flakes if you desire.  Simmer for 1-2 minutes all together and serve over rice or with sweet potatoes on the side or by itself with a lovely chunk of crusty bread.  Enjoy!