Baked Cod with Artichokes, Fennel & Lemon
Tender cod baked with fennel, artichokes, and citrus for a light but satisfying seasonal meal. The flavors are clean and fresh, and the cooking method stays well under an hour.
Back to full listIngredients
- Cod Fillets, 10.5 OZ 1 package $8.99
- Green Artichoke 2 artichokes $2.99
- Organic Fennel Bulb 1 bulb $2.99
- Organic Lemons 1 lemon $1.19
- Organic Italian Parsley 2 tbsp chopped $2.19
- Organic White Onion 1/2 small onion, sliced $3.19
Instructions
- Heat oven to 425°F.
- Trim 2 Green Artichokes: remove the tough leaves, trim stems, cut off the tops, quarter them, and remove the fuzzy choke. Rub the pieces with Organic Lemon.
- Simmer the artichoke quarters in salted water for about 10 minutes until just tender, then drain.
- Slice 1 Organic Fennel Bulb and 1/2 small Organic White Onion. Toss with olive oil, salt, and pepper in a baking dish. Roast for 10 minutes.
- Stir in the drained artichoke pieces and return the dish to the oven for 5 minutes.
- Season 1 package Cod Fillets with salt, pepper, lemon zest, and a little olive oil. Nestle the cod over the vegetables.
- Bake 10 to 12 minutes until the cod flakes easily. Finish with chopped Organic Italian Parsley and fresh lemon juice before serving.
Cook time: 45 minutes
Estimated cost: $18-22
Health notes: Lean protein with lots of vegetables and bright citrus; relatively light while still filling.
Drink pairing: Pinot Grigio