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.
Serves:
Ingredients
- 2fennel bulbs,(about 1 lb each)
- 1tbspcooking oil
- 1tspsalt
- ½tspfresh ground black pepper
- ¼cupfresh orange juice
- 1tsporange zest,grated
- ¼tspfennel seeds
- 2lbscod fillets,cut to make 4 pieces
Instructions
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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.
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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.
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Stir the fennel and rotate the pan so the vegetables cook evenly. Roast 15 minutes longer.
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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.
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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.
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Sprinkle the chopped fennel fronds over the cod.
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Serve and enjoy.
Nutrition
- 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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