Can I use a different type of fish instead of cod?

Yes, you can substitute cod with other mild, flaky white fish such as haddock, halibut, pollock, or tilapia. Just adjust the baking time slightly depending on the thickness of the fillets—thicker cuts may need an extra 2–3 minutes in the oven.

Is this dish healthy, and what are its main nutritional benefits?

Yes! This recipe is rich in lean protein from the cod, fiber from chickpeas, and antioxidants from the fennel, tomatoes, and orange. It’s a balanced meal that’s low in saturated fat, high in vitamin C, and provides heart-healthy omega-3 fatty acids from both the fish and olive oil.

How long will the fennel and orange salad keep, and can I make it ahead of time?

The salad can be prepared up to one day in advance and stored in an airtight container in the refrigerator. For the best texture, add the dressing just before serving. The baked cod is best enjoyed fresh but can be refrigerated for up to two days and gently reheated.

Mediterranean Baked Cod with Fennel & Orange Salad

Name: Mediterranean Baked Cod with Fennel & Orange Salad
Prep time: 30
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: en
Ingredients: 300g cod fillets (2 fillets); 250g fennel bulb; 240g canned chickpeas, drained and rinsed; 150g cherry tomatoes; 1/2 small red onion; 1 large orange; 15g fresh dill; 15g fresh parsley; 2 cloves garlic; 45ml extra virgin olive oil; 1/2 lemon; Salt to taste; Black pepper to taste

Talimatlar

1.Preheat your oven to 200°C. Pat the cod fillets dry with a paper towel and place them on a baking sheet lined with parchment paper.
2.Mince the garlic. Season the cod with salt, pepper, and half of the minced garlic. Drizzle with 15ml (1 tablespoon) of olive oil.
3.Bake the cod for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
4.While the cod bakes, prepare the salad. Thinly slice the fennel bulb and the red onion. Halve the cherry tomatoes.
5.In a large bowl, combine the sliced fennel, red onion, cherry tomatoes, and the drained chickpeas.
6.For the dressing, zest and juice the orange into a small bowl. Whisk in the remaining 30ml (2 tablespoons) of olive oil, the juice from half a lemon, the rest of the minced garlic, and the freshly chopped dill and parsley.
7.Pour the dressing over the salad and toss gently to combine. Season with a little more salt and pepper if needed.
8.Divide the fennel and chickpea salad between two plates and top each with a warm baked cod fillet to serve.

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