~ Happy February 2025~
May the month ahead be a good one for you
In previous years regular readers will know I usually start each month with facts about the coming month ahead. This year however, a break with tradition, which I hope you will enjoy. The first of each month will feature a lower carb recipe starting with the first letter of that particular month ... so here we go as it's now February and the second month of the year!
F is for ? can you guess ?
Serve up this pretty parcel of flaky cod, (you could use another white fish), sweet fennel and fresh herbs. Whoever opens it is in for a delicious experience. Yum!
Ingredients
Serves Four
1 tbsp olive oil
2 echalion shallots, finely sliced
1 large fennel bulb, trimmed and finely sliced
1 garlic clove, finely chopped
125ml (4fl oz) white wine
4 x 125g (4oz) pieces cod loin, if you don't have cod, try using another white fish
1 lemon, half cut into 4 slices (keep the other half for squeezing over the peas)
4 stalks lemon thyme
350g (12oz) frozen peas
large handful fresh mint leaves, chopped
Optional - new potatoes, to serve
Nutrition
Per Serving: Carbohydrate 10.3g Protein 25.4g Fibre 5.8g Fat 4.5g
Instructions
1. Preheat the oven to gas 6, 200ºC, fan 180ºC. Tear off 4 x 40cm (16in) long pieces of non-stick baking paper for your parcels.
2. Heat the oil in a large non-stick frying pan over a medium to high heat and cook the shallots, fennel and garlic for 10 minutes, or until softened and golden. Add the wine to the pan and bubble for a minute. Remove from the heat and divide the shallot mixture between the parcels, top each with a piece of fish, scatter over a little salt and pepper then top with a slice of lemon and a sprig of lemon thyme. Spoon over the wine sauce. Scrunch up the edges of the baking paper to seal into a parcel. Put the parcels on a baking sheet and bake in the oven for 15 minutes, until the fish is cooked through.
3. Meanwhile, bring a pan of water to the boil and add the frozen peas. Cook for a couple of minutes, then drain. Put in a bowl, add the mint and a squeeze of lemon, then crush lightly and season.
4. Place the parcels on 4 plates to be opened at the table, and serve with the minted peas.
Optional - may also be served with new potatoes.
From idea seen here
All the best Jan
Yes, I am talking about fennel !
Fennel is from the same family as the herb and seed of the same name, it's also known as Florence fennel, finocchio, or sweet fennel, and is very popular in Italian cookery. When eaten raw, the texture is crisp and the flavour is quite assertive and aniseedy. Cooked, it's softer and more mellow. Fennel has a white bulb with edible, feathery green fronds and a distinctive aniseed taste. If you find the flavour of raw fennel a little intense, try cooking it – heat mellows the taste and it becomes soft and caramelised.
A recipe you may enjoy that uses fennel is
Cod Parcels Steamed - with fennel and herbs
Ingredients
Serves Four
1 tbsp olive oil
2 echalion shallots, finely sliced
1 large fennel bulb, trimmed and finely sliced
1 garlic clove, finely chopped
125ml (4fl oz) white wine
4 x 125g (4oz) pieces cod loin, if you don't have cod, try using another white fish
1 lemon, half cut into 4 slices (keep the other half for squeezing over the peas)
4 stalks lemon thyme
350g (12oz) frozen peas
large handful fresh mint leaves, chopped
Optional - new potatoes, to serve
Nutrition
Per Serving: Carbohydrate 10.3g Protein 25.4g Fibre 5.8g Fat 4.5g
Instructions
1. Preheat the oven to gas 6, 200ºC, fan 180ºC. Tear off 4 x 40cm (16in) long pieces of non-stick baking paper for your parcels.
2. Heat the oil in a large non-stick frying pan over a medium to high heat and cook the shallots, fennel and garlic for 10 minutes, or until softened and golden. Add the wine to the pan and bubble for a minute. Remove from the heat and divide the shallot mixture between the parcels, top each with a piece of fish, scatter over a little salt and pepper then top with a slice of lemon and a sprig of lemon thyme. Spoon over the wine sauce. Scrunch up the edges of the baking paper to seal into a parcel. Put the parcels on a baking sheet and bake in the oven for 15 minutes, until the fish is cooked through.
3. Meanwhile, bring a pan of water to the boil and add the frozen peas. Cook for a couple of minutes, then drain. Put in a bowl, add the mint and a squeeze of lemon, then crush lightly and season.
4. Place the parcels on 4 plates to be opened at the table, and serve with the minted peas.
Optional - may also be served with new potatoes.
From idea seen here
Oh, and if you missed January's post you can see it here
You will find a variety of articles and recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.
All the best Jan
32 comments:
Ten un lindo mes de febrero y gracias por la receta.
...where did January go so quickly?
Happy February! I've never had fennel. I don't think it's sold much in our area. I think I'd like it though!
Gosh... I don't think I've ever cooked with fennel before.
Nice recipe Jan. Rather like fennel.
I do enjoy fennel; this recipe sounds like a good way to use it. Happy February days to you, Jan.
It tastes garlicky so it might be antiseptic too
I grew Florentine fennel once. I have never eaten such delicious fennel as that. It was almost as if plot to plate eating served it up with it's true, fresh flavour. I like to add it, very finely grated, to slaw.
Let's hope tomorrow be fair and fine!
Happy February, Debbie
The recipe idea is fine, but i enjoyed the facts.
Receita muito boa! Feliz FEVEREIRO! bjs, chica
I once had Jamie´s fennel-lemon salad - great in summer. Thank you for the reminder!
Last year, I decided to see what would happen if I put some fennel seeds in a shallow tray of soil. I didn't have any confidence that they would sprout, but I had the seeds, so why not? I was growing microgreens and figured I'd see if that would work with fennel. Most of the seeds did nothing, but a few did sprout and start to grow, so now I have a couple of fennel plants in pots in my windows. They're so pretty and nice to cut for salads (the feathery part).
Happy February!
Great recipe. I Iike fennels.
Have a nice month of February :-)
Have a nice weekend !
We used to cook a couple of dishes with fennel, but haven’t done so for a long time. I should dig out those recipes and try them again. If I can find them!
My favorite way to enjoy fennel is raw, as a crudite. It's a wonderful, crisp flavor.
Happy February to you! The cod looks delicious!
Have a great day and happy weekend.
Happy February to you Jan. I have never made anything with fennel, but I think it is time to start. Have a great weekend.
REPLY TO
roentare who said ...
It tastes garlicky so it might be antiseptic too
Hello ... yes fennel does have antiseptic properties. Fennel seeds and their essential oils are known to have antibacterial, anti fungal and anti viral properties.
Fennel has been used in traditional medicine to treat minor illnesses like coughs and common colds.
Have a look at the many papers available on the internet regarding this.
(for example ScienceDirect.com)
All the best Jan
I was introduced to fennel at my husband's home when we got engaged. Although I don't dislike it, I never really acquired a taste for it. This recipe looks delicious
That looks like a fine, delicate recipe.
As always, thank you for your exquisite recipes, because if we are already in February, the forecasts say that it will be a cold month around here, I don't know, a saying says that the crazy one is a febrerillo because of its constant changes, we will see.
Happy weekend.
Best regards
I love fennel; I just eat it raw, like celery with a slightly licorice flavour. I don't think I've ever had it cooked.
I love fennel. I cannot believe we are one month down already! It has been quick! :-D
Happy February Jan!
That's very clever Jan, I shall enjoy seeing what food item you pick at the start of each month. Thank you for the recipe, looks delicious. Happy February and all the best!
We love fennel. Happy February to you!
I haven't had it very often, Will have to remedy that.
Happy February - January sure flew past.
I have not cooked with fennel yet
Happy new month my friend ❤️
Unfamiliar herb to me
Blessings
Me ha gustado mucho la receta. Gracias y besos.
Hello Jan :)
This cod recipe is just what I like to eat, and is fine for my diet. Thank you for reminding me to add fennel to my grocery list, and also thank you for the recipe.
All the best
Sonjia.
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