Mediterranean Baked Cod with Fennel and Orange
A vibrant, light, and aromatic one-pan fish dish bursting with Mediterranean flavors. Tender cod fillets are baked with sweet fennel, juicy cherry tomatoes, and zesty orange for a simple yet elegant dairy-free meal.

*Image is for illustration purposes and may differ from the actual recipe (AI generated).
780 calories
$9 per serving
$35 min
2 servings
dairy-free, any cuisine
Ingredients
- 300g cod fillets (2 fillets)
- 1 medium fennel bulb (approx. 250g), thinly sliced
- 200g cherry tomatoes
- 1 small red onion, thinly sliced
- 50g Kalamata olives, pitted
- 1 orange
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- A few sprigs of fresh thyme
- Salt and freshly ground black pepper to taste
Instructions
- 1.Preheat your oven to 200°C (400°F).
- 2.In a baking dish, combine the sliced fennel, red onion, and minced garlic. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat. Roast for 15 minutes until slightly tender.
- 3.While the vegetables roast, pat the cod fillets dry with a paper towel and season both sides with salt and pepper. Zest the entire orange, then cut it in half and squeeze the juice from one half.
- 4.Remove the dish from the oven. Add the cherry tomatoes and Kalamata olives to the fennel mixture. Place the cod fillets on top of the vegetables.
- 5.Drizzle the remaining tablespoon of olive oil and the fresh orange juice over the fish and vegetables. Sprinkle everything with the orange zest and fresh thyme leaves.
- 6.Return the dish to the oven and bake for another 12-15 minutes, or until the cod is opaque and flakes easily with a fork.
- 7.Let it rest for a couple of minutes before serving.
Nutrition Information
40g
fat
38g
carbs
15g
fiber
54g
protein
Why this recipe
This recipe is packed with lean protein from cod and heart-healthy fats from olives and olive oil. Fennel and tomatoes provide essential fiber, vitamins, and antioxidants, creating a balanced, nutritious, and anti-inflammatory meal.