Baked Cod with Lemony Fennel
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
- Ingredients
- 2 organic lemons
- 2 Fennel bulb
- 6 green Olives
- 6 black Olives
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 600 grams white fish fillets (ready to cook and skinless, such as cod, wolffish, or monkfish)
- 1 splash lemon juice
Preparation steps
1.
Preheat the oven to 220°C (approximately 425°F). Rinse the lemons in hot water and cut into thin slices. Rinse the fennel, quarter, remove the tough core and cut into slices.
2.
Add the olives, fennel and lemon to a baking dish, drizzle with 2 tablespoons of olive oil and season with salt and pepper. Bake in the preheated oven for about 10 minutes. Remove the baking dish from the oven and reduce the oven temperature to 120°C (approximately 250°F).
3.
Rinse the fish, pat dry, and divide into 4 portions, season with salt, pepper and lemon juice. Place the fish among the vegetables, drizzle with the remaining olive oil and bake for 20-25 minutes in the oven. To serve, garnish with parsley.
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