Baked Cod with Fennel

created by Linda Bergsten  Linda BergstenAssistant Trainer
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This simple fish recipe takes less than 30 minutes to bake and includes your vegetable and protein requirements. The cod has a mild, delicate taste and fennel adds a fresh, spring-like flavor to it. For added zest you can squeeze lemon on it before baking.

Baked Cod

INGREDIENTS

2-3 large cod filets, thawed
Cherry tomatoes
EVOO (extra virgin olive oil)
6-7 small potatoes
Cracked pepper
4-5 fennel bulbs

PREPARATION

Heat the oven to 425F (220C). Cut 6-7 new potatoes in halves and chop the fennel bulbs thinly. Brush everything with olive oil (a good trick for minimizing your oil usage). Bake for 10 - 15 min. Add 2-3 filets of cod with a bit of lemon juice on top and halved cherry tomatoes. Bake until done (approx. 5 - 8 min). Serve with cracked pepper and rinsed rucola salad or a salad of your choice.


ABOUT LINDA

Linda was introduced to Kenzai in 2011 just after moving to a new country. She describes herself as someone who has always been very active, but also likes to eat and drink sometimes a bit too much. She tries to balance Kenzai with life and a lot of sport.


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Susan B.
Susan B.
Kenzai Member

    Linda, what is EVOO?


    Linda Bergsten
    Linda Bergsten
    Alumni
    Assistant Trainer

      Susan, it's olive oil (Extra virgin olive oil). Happy cooking!