Oven Baked Cod With Fennel Recipe by Lavinia
Cooking Instructions 40 min 1 Preheat the oven → 200°C (400°F). 2 Prep the veggies → Toss sliced fennel, onion, garlic, and tomatoes with 3 tbsp olive oil, fennel seeds, chili flakes, salt, and pepper. Spread them evenly in a baking dish. 3 Roast base layer → Bake for 15 min to soften and caramelize slightly. 4 Add the cod → Season fillets with salt, pepper, and lemon zest. Nestle them on top of the roasted veg. Drizzle with lemon juice, splash the white wine around (not on top of the fish), and finish with 1 tbsp olive oil. 5 Bake → 12–15 min, until cod is opaque and flakes easily with a fork. Serve → Sprinkle with fennel fronds + parsley, maybe a drizzle of good olive oil, and serve with crusty bread or roasted potatoes. 1 Preheat the oven → 200°C (400°F). 1 Preheat the oven → 200°C (400°F). 2 Prep the veggies → Toss sliced fennel, onion, garlic, and tomatoes with 3 tbsp olive oil, fennel seeds, chili flakes, salt, and pepper. Spread them evenly in a baking dish. 2 Prep the veggies → Toss sliced fennel, onion, garlic, and tomatoes with 3 tbsp olive oil, fennel seeds, chili flakes, salt, and pepper. Spread them evenly in a baking dish. 3 Roast base layer → Bake for 15 min to soften and caramelize slightly. 3 Roast base layer → Bake for 15 min to soften and caramelize slightly. 4 Add the cod → Season fillets with salt, pepper, and lemon zest. Nestle them on top of the roasted veg. Drizzle with lemon juice, splash the white wine around (not on top of the fish), and finish with 1 tbsp olive oil. 4 Add the cod → Season fillets with salt, pepper, and lemon zest. Nestle them on top of the roasted veg. Drizzle with lemon juice, splash the white wine around (not on top of the fish), and finish with 1 tbsp olive oil. 5 Bake → 12–15 min, until cod is opaque and flakes easily with a fork. Serve → Sprinkle with fennel fronds + parsley, maybe a drizzle of good olive oil, and serve with crusty bread or roasted potatoes. 5 Bake → 12–15 min, until cod is opaque and flakes easily with a fork. Serve → Sprinkle with fennel fronds + parsley, maybe a drizzle of good olive oil, and serve with crusty bread or roasted potatoes. Tips Flavour profile: delicate, anise-y from fennel, bright lemony finish, with cod staying buttery soft. Pro move: throw in a few black olives right before baking the fish for a salty hit. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls French Ratatouille Recipe ｜ Traditional Home Cooking from Pixar’s Ratatouille 🍆🍅 Stove top apple crisp 🍎 Apple Ginger Cake (GF, DF) Egg in Hell 🥚🍅🔥 | A Mediterranean Home-Brunch Delight Homemade Brunch Recipe | Shrimp & Tomato Olive Oil Pasta 🫒🍽️ French Ratatouille Recipe ｜ Traditional Home Cooking from Pixar’s Ratatouille 🍆🍅 Stove top apple crisp 🍎 Apple Ginger Cake (GF, DF) Egg in Hell 🥚🍅🔥 | A Mediterranean Home-Brunch Delight Homemade Brunch Recipe | Shrimp & Tomato Olive Oil Pasta 🫒🍽️ Semiya Payasam Brownies with raisins and walnuts Bahubali Paratha My own moi moi 🫘 California Farm Wine Poached Pears My Best Mint Artichokes Spicy Hot Corn Dip Moong Idli Sattu sandesh Beetroot Pachadi - Onam Sadya side dish Semiya Payasam Brownies with raisins and walnuts Bahubali Paratha My own moi moi 🫘 California Farm Wine Poached Pears My Best Mint Artichokes Spicy Hot Corn Dip Moong Idli Sattu sandesh Beetroot Pachadi - Onam Sadya side dish