- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 1 cup chopped fennel bulb
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon balsamic vinegar
- 1 (16 ounce) can canned crushed tomatoes
- 1/2 cup orange juice
- 4 (5 ounce) cod steaks
- Preheat the oven to 425 degrees F.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, fennel, garlic, thyme, salt, and pepper and cook, stirring frequently, for 4 minutes, or until the vegetables are tender-crisp. Add the vinegar and cook for 30 seconds.
- Stir in the tomatoes and orange juice and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes, or until the sauce is slightly thickened.
- Place the cod steaks in a 9 inch x 9 inch baking dish. Spoon the sauce over the fish. Bake for 12 minutes, or until the fish flakes easily.