Cod with Fennel Dill and Tomato
Ingredients
- 4 (8-ounce) portions cod fish
- 2 wedges lemon
- Salt
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 bulb fennel, quartered, core cut away, thinly sliced
- 1 small to medium yellow skinned onion, thinly sliced
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1 (15- ounce) can diced tomatoes, drained
- Black pepper
- A few large sprigs, in tact, plus 2 tablespoons chopped dill
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