- 3 Tablespoons olive oil, divided
- 1 Cup diced onion
- 1 Tablespoon minced fresh garlic
- 1/2 Teaspoon McCormick® Fennel Seed, cracked
- 6 Tablespoons dry white wine, such as Sauvignon Blanc
- 1 can (14 1/2 ounces) diced tomatoes, undrained
- 1/4 Teaspoon McCormick® Crushed Red Pepper
- 1/3 Cup sliced Italian green olives, such as Castelvetrano
- 4 Alaskan Pacific Cod filets, about 6 ounces each
- Salt and pepper, (optional)
- Chopped parsley, for garnish, if desired
Heat 2 tablespoons of the olive oil in large skillet on medium heat.
Add onions; cook 2 to 3 minutes, stirring often until softened.
Add garlic and cracked fennel seed; cook and stir 1 minute until fragrant.
Add wine to deglaze, scraping browned bits from bottom of pan.
Simmer until liquid is reduced by half, about 5 minutes.
Stir in tomatoes and crushed red pepper; reduce heat to low and cook 10 minutes.
Add olives and cook 3 minutes longer.
Turn off heat and keep warm.
Meanwhile, pat cod filets dry with paper towels.
Season filets with salt and pepper, if desired.
Heat remaining 1 tablespoon olive oil in large nonstick skillet on medium-high heat.
Carefully place cod filets in skillet, flesh-side down (the side that had skin should be facing up).
Cook, undisturbed, 2 to 3 minutes until golden-brown crust forms on bottom.
Gently flip filets.
Reduce heat to medium and cook 3 to 4 minutes longer or until cooked through and fish flakes easily with a fork.
Divide the Spicy Fennel & Tomato Sauce between 4 serving plates.
Place cooked cod over sauce and sprinkle with parsley to serve, if desired.