Description
Baked Cod with Cherry Tomatoes, Fennel, and Capers – a Mediterranean-inspired dish that’s light, flavorful, and ready in under 30 minutes.
Yield: 4servings | Serving Size: 1fillet, ¾ cup vegetables
Ingredients
45-ouncecod fillets, or halibut, patted dry
1lemon, Juice of
1teaspoonkosher salt, divided
¼teaspoonfresh black pepper
1tablespoonfresh thyme, chopped
1tablespoonextra virgin olive oil
1large onion, sliced
1small bulb fennel, thinly sliced (discard the core, trim stalks, cut in quarters)
1pintcherry tomatoes, cut in half
3garlic cloves, sliced thin
½cupvegetable broth, unsalted
2tablespoonscapers, drained and chopped
1lemon, sliced
¼cupItalian parsley, chopped
Instructions
- Preheat oven to 400F.
Season the cod with lemon juice, ½ teaspoon salt, pepper, and thyme on both sides and place on baking dish. Set aside.
In a large skillet over medium-high heat, add the olive oil, onions, fennel, tomatoes, and garlic. Sauté for 10 minutes, until tender. Add the capers, broth, and other ½ teaspoon of salt and cook for 4 more minutes.
- Transfer to a baking dish and add the fish and lemon slices. Bake in the oven for 15 minutes. The fish should flake at the edges. Top with parsley and serve while hot.
Last Step:
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Nutrition
Serving: 1fillet, ¾ cup vegetables, Calories: 213.5kcal, Carbohydrates: 12.5g, Protein: 28.5g, Fat: 5.5g, Saturated Fat: 1g, Cholesterol: 69.5mg, Sodium: 535mg, Fiber: 3.5g, Sugar: 6.5g
