French Provençal w/ Bronzed Cusk

Ingredients

1 package of Valicenti Corn & Fennel Ravioli
1 lb of cusk medalions (or cod)
Olive oil
1 Red onion, cut julienne
1 Tomato, diced
1 fennel root, shaved
2 c white wine
1/2 lemon (juice)
2 tbsp butter
Salt & Pepper to taste
Chives
Taragon
Thyme
Parsley
Lavender

Method

Bronze fish one one side in cast iron pan on high with olive oil. Once bronzed, remove and set aside.
Next, sauté veggies with olive oil and parsley. Once tender, deglaze with wine, butter, and lemon juice and add in herbs.

Once reduced but still fairly loose, place fish back in pan with sauce and place in oven at 400 for 5-10 minutes. Boil Corn & Fennel ravioli as directed and serve sauce on top with fish. Add jack cheese on top to garnish.

Serves 2-3

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