Ingredients
2 8-oz cod filets, or 16 oz cod halved
2 tbsp shallots, finely chopped
1 fennel bulb (white part only), chopped small
½ cup green or black olives, halved
2 oz Dry Farm Wines white wine
Directions
1Preheat the oven to 375°F.
2Season both sides of the cod filets with ½ tsp sea salt, garlic powder, and onion powder. Place the cod in an oven-proof baking dish and set aside.
3Heat the olive oil in a skillet over medium heat. Add the shallots, fennel, tomatoes, olives, garlic, remaining salt, and Italian seasoning. Stir well to combine and sauté for about 3 minutes.
4Pour in the white wine, ghee, and lemon juice. Stir to combine and bring the mixture to a simmer. Let it simmer for about 3 minutes to allow the flavors to meld together.
5Pour mixture over the cod in the baking dish, spreading evenly over the fish. Place in the oven to bake for 15-20 minutes, or until the cod is opaque and flakes easily with a fork.
6Once the cod is cooked, remove the dish from the oven. Sprinkle the fish with chopped parsley and basil leaves. Serve immediately.
7Refrigerate any left-over fish in an airtight container for up to 24 hours.
