A light, aromatic, and colorful one-pan dish featuring flaky cod baked with sweet roasted fennel, juicy cherry tomatoes, and Kalamata olives. A simple, elegant meal packed with flavor and nutrients, perfect for a healthy weeknight dinner.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
Ingredients
- 300g cod fillets (2 x 150g)
- 1 large fennel bulb (approx. 300g)
- 250g cherry tomatoes
- 50g pitted Kalamata olives
- 2 cloves garlic
- 1 lemon
- 2 tablespoons (30ml) extra virgin olive oil
- 1 teaspoon dried oregano
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- 1.Preheat your oven to 200°C (400°F). Thinly slice the fennel bulb and garlic cloves. Cut the cherry tomatoes in half.
- 2.On a baking tray, toss the sliced fennel, cherry tomatoes, and garlic with 1 tablespoon of olive oil, dried oregano, salt, and pepper. Spread into a single layer and roast for 15 minutes until the fennel begins to soften.
- 3.While the vegetables are roasting, pat the cod fillets dry with a paper towel and season both sides with salt and pepper.
- 4.Remove the tray from the oven. Create space amongst the vegetables and place the cod fillets on the tray. Scatter the Kalamata olives around the fish.
- 5.Drizzle the remaining tablespoon of olive oil over the cod fillets. Return the tray to the oven and bake for an additional 10-12 minutes, or until the cod is opaque and flakes easily with a fork.
- 6.Remove from the oven and squeeze the juice of half a lemon over the entire dish before serving. Serve immediately with the remaining lemon cut into wedges.
Nutrition Information
Why this recipe
This recipe is exceptionally healthy, providing lean protein and heart-healthy omega-3 fatty acids from cod. Fennel and tomatoes offer abundant fiber, vitamins A and C, and powerful antioxidants, making this a balanced and nutritious low-calorie meal.
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