Mediterranean Cod with Roasted Fennel and Tomatoes
A Mediterranean-style cod tray bake with tomatoes, olives-inspired seasoning, fennel, and white wine style flavors without needing specialty pantry items. Light, fresh, and very different from the richer sablefish dish.
Ingredients
- Pacific Cod Fillet 1 fillet pack $14.99
- Organic fennel bulb 1 bulb $2.99
- Organic roma tomatoes, 16 OZ 1 pack $2.99
- Organic yellow onion 1 small $2.69
- Organic garlic, 3 CT 3 cloves $2.89
- Lemon 1 $0.89
- Organic thyme 1 pack $2.49
- Olive oil 2 tbsp
- White wine or broth 1/4 cup
- Salt to taste
- Black pepper to taste
Instructions
- Preheat oven to 400°F.
- Slice fennel bulb and small onion thinly. Halve roma tomatoes. Mince 3 garlic cloves.
- Spread fennel, onion, tomatoes, and garlic in a baking dish. Toss with olive oil, salt, pepper, leaves from a few thyme sprigs, and the white wine or broth.
- Roast vegetables for 15 minutes first so they soften.
- Remove dish from oven and nestle cod fillets on top. Season cod with salt, pepper, lemon zest, and a little more thyme.
- Return to oven for 10 to 12 minutes until cod flakes easily.
- Squeeze fresh lemon juice over everything before serving.
- Serve in bowls with the warm tomato-fennel juices spooned over the fish.
Cook time: 35 minutes
Estimated cost: $18-22
Health notes: Lean protein, light and heart-healthy with plenty of vegetables.
Drink pairing: Pinot Grigio or dry rosé