When you crave something bright, healthy, and full of Mediterranean sunshine, this baked cod with fennel and orange is a perfect choice. The gentle sweetness of fennel pairs beautifully with juicy cherry tomatoes and briny olives, creating a balanced, flavor-packed meal that feels both light and satisfying.

Best of all, it comes together in under 30 minutes — ideal for busy weeknights or when you want a taste of the sea without much fuss. Serve it straight from the oven with a drizzle of olive oil and a squeeze of fresh citrus for an elegant yet effortless dinner.

Ingredients

• 300g cod fillets (2 fillets of 150g each)
• 1 medium fennel bulb (approx. 250g)
• 200g cherry tomatoes
• 50g pitted Kalamata olives
• 1 large orange
• 2 cloves garlic
• 15ml olive oil
• 1 tsp dried oregano
• Salt and black pepper to taste

Instructions

1. Preheat your oven to 200°C. Thinly slice the fennel bulb and one garlic clove. Halve the cherry tomatoes.
2. In a baking dish, toss the sliced fennel, cherry tomatoes, and olives with the olive oil, dried oregano, salt, and pepper.
3. Zest the entire orange over the vegetables in the dish. Then, juice half of the orange over the mixture and slice the remaining half into thin rounds.
4. Pat the cod fillets dry and season them with salt and pepper. Mince the remaining garlic clove and rub it over the top of the fish.
5. Nestle the cod fillets among the vegetables in the baking dish and lay a few orange slices on top of each fillet.
6. Bake for 15–20 minutes, or until the cod is opaque and flakes easily with a fork and the vegetables are tender. Serve immediately.

Tips & Substitutions

• Fish options: Substitute cod with haddock, halibut, or sea bass if desired — just adjust cooking time slightly.
• Add herbs: Fresh thyme or parsley adds an extra aromatic layer and enhances the Mediterranean feel.
• Make it a meal: Serve over couscous, quinoa, or a bed of greens to soak up the flavorful juices.

Nutrition

Calories: 640 kcal

• Fat: 24g
• Carbohydrates: 40g
• Fiber: 14g
• Protein: 55g