How To Make Orange and Fennel Roasted Cod
With a mild citrusy undertone, this roasted cod is marinated in orange juice and topped with fennel bulbs for a mouthwatering one-hour dish.
Heat the oven to 450 degrees F. Cut off the tops of the fennel bulbs and chop the leafy fronds. Cut each bulb into 8 wedges.
In a large roasting pan, toss the fennel wedges with the oil and ¼ teaspoon each of the salt and pepper. Spread the fennel in an even layer and roast for 25 minutes.
Stir the fennel and rotate the pan so the vegetables cook evenly. Roast 15 minutes longer.
Meanwhile, in a glass or stainless-steel bowl, combine the orange juice, orange zest, fennel seeds, and the remaining salt and pepper. Add the cod and marinate while the fennel roasts.
Remove the pan from the oven and top the fennel with the cod and its marinade. Roast for about 10 minutes for ¾-inch-thick fillets until the cod is just done.
Sprinkle the chopped fennel fronds over the cod.
Serve and enjoy.
- Calories: 261.98kcal
- Fat: 5.32g
- Saturated Fat: 0.67g
- Trans Fat: 0.01g
- Monounsaturated Fat: 2.53g
- Polyunsaturated Fat: 1.72g
- Carbohydrates: 10.58g
- Fiber: 3.85g
- Sugar: 5.90g
- Protein: 42.02g
- Cholesterol: 97.52mg
- Sodium: 765.03mg
- Calcium: 99.59mg
- Potassium: 1460.16mg
- Iron: 1.81mg
- Vitamin A: 85.14µg
- Vitamin C: 24.76mg
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