Cod, Fennel and Lemon

INGREDIENTS
2    cod fillets, about 6 ounces each
1    cup thinly sliced, chopped fennel
2    tablespoons dry sherry wine
2    tablespoons dry white table wine
2    tablespoons lemon juice
1    cup chopped red onion
2    tablespoons olive oil
2    cloves garlic, minced

METHOD

Place the cod fillets into a large seal able plastic bag. In a large bowl, mix all the remaining ingredients. Pour them into the plastic bag with the cod and mix well. Fold the bag over to expel all the air and seal the bag. Place in to the refrigerator and chill overnight.

Remove the contents of the bag into a medium sauce pan and remove the cod fillets from the marinade, striping any chunks off of the cod fillets. Place the sauce pan over high heat and bring to a boil. Reduce to a simmer, cover and cook for 8 to 10 mi9nutes until the vegetables are tender-soft. Remove from the heat.

Dust the cod fillets with all-purpose flour and either fry in olive oil or broil until brown and flaky. Place the fillets on individual serving plates and spoon the sauce over them. Serve immediately.

Adapted from an article in Cooking Light magazine