Photo by Sylwester Ficek on Pexels
Mediterranean Baked Cod with Roasted Fennel, Courgette and Tomato
Baked cod with roasted fennel, courgette, cherry tomatoes, red onion, garlic, olive oil, thyme, and lemon juice.
- 280 g cod fillet
- 200 g fennel bulb
- 200 g courgette
- 150 g cherry tomatoes
- 100 g red onion
- 2 whole garlic cloves
- 40 ml olive oil
- 5 g fresh thyme
- 1 whole lemon
- 5 g sea salt
- 3 g black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Trim fennel, quarter lengthwise. Cut courgette into 1cm half-moons. Halve cherry tomatoes. Slice red onion into wedges.
- Step 2
Toss vegetables with 30ml olive oil, minced garlic, thyme, salt, and pepper. Spread on a large baking tray.
- Step 3
Roast for 15 minutes until vegetables begin to soften.
- Step 4
Pat cod dry, season with salt and pepper. Push vegetables to the sides of the tray and place cod in the centre.
- Step 5
Drizzle cod with remaining olive oil and squeeze lemon juice over. Roast for 12-15 minutes until cod is opaque and flakes easily.
- Step 6
Divide vegetables and cod between plates. Serve with lemon wedges.
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