Did you know that one of the main places in the US where fennel is grown is the San Juan Islands, north of Seattle? They are a wonderful place to visit if seeking rolling countryside surrounded by the sea and loads of history.

Recently faced with two lovely heads of fennel, or fennel bulbs, I found two different, yet similar dishes to enjoy with them. Both were easy to prepare and very tasty. More keepers for my culinary repertoire.

Cod with Fennel and Fingerling Potatoes.* This recipe calls for six cod fillets and lots of other good stuff.

Start by simmering the potatoes for just about a minute. Then drain and set aside.

Add ½ cup fennel slices, ½ cup thinly sliced scallions, 2 tbsp minced garlic, 1 tbsp chopped tarragon (I used dry), salt and pepper to a skillet with some oil, cook for 4 minute or until the vegetables are tender.

Add ½ cup dry white wine, ½ cup chicken stock (lacking both, I used 1 cup of water), and two lemon slices (Meyer are preferred). Bring to a simmer then add the fish fillets and the potatoes, cut in half. Reduce heat and simmer for about minutes.  Serve with lemon wedges.

Note: I used catfish, though the family thought cod would have been better.

*The source of this recipe is Cooking Light, April 2017 issue.

Crispy Lemon & Herb Chicken with Fennel. Preheat the oven to 400 degrees F. Start by whisking together 2 tbsp olive oil, salt, pepper, 2 tbsp lemon juice and zest, 1 tsp oregano, ½ tsp thyme, and 3 crushed garlic cloves.

Heat 1 tbsp oil in a skillet over a medium heat. Put the chicken (I used 4 thighs and 4 legs) skin down in the skillet, sear for about 5 minutes. Remove and set aside. Cut 1 fennel bulb into slices, 1 onion into wedges, and ½ lemon into slides. Oh I had a yellow summer squash in the fridge and decided to add it! Add the fennel, onion, and summer squash into the skillet, top with the chicken and lemon slices (don’t forget the pan juices from the chicken). Bake for 25 minutes. After about 12-15 minutes spoon some of the liquid from the pan over the chicken. Continue cooking. To finish, turn the oven to broil, move the skillet to the top rack, and crisp for 2-3 minutes. Sprinkle with lemon zest and enjoy.

A nice dinner served with steamed rice.