Baked Cod with Fennel

created by Linda Bergsten  Linda BergstenAssistant Trainer

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


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


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.


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
    Assistant Trainer

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