Slow Roasted Cod with Citrus and Fennel
This recipe for slow roasted cod with citrus and fennel creates a delicious and healthy meal. The slow roasting coaxes out the natural sweetness of the fennel and citrus, infusing the cod with bright, aromatic flavors. It is a simple yet elegant dish, perfect for a weeknight dinner or a special occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Scale
- 1 large fennel bulb, thinly sliced
- 1 orange, thinly sliced
- 1 lemon, thinly sliced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 4 (6-ounce) cod fillets
- Fresh dill or parsley for garnish (optional)
Instructions
- Preheat your oven to 275°F (135°C).
- Arrange the sliced fennel, orange, and lemon in a single layer on a baking sheet.
- Drizzle with 1 tablespoon of olive oil, and season with salt and pepper.
- Roast for 20 minutes, or until the vegetables begin to soften.
- Remove the baking sheet from the oven and make space for the cod fillets.
- Place the cod fillets on the baking sheet among the roasted vegetables.
- Drizzle the cod with the remaining 1 tablespoon of olive oil, and season with salt and pepper.
- Return the baking sheet to the oven and continue to roast for another 15-20 minutes, or until the cod is opaque and flakes easily with a fork.
- Garnish with fresh dill or parsley, if desired, and serve immediately.
Notes
- For extra flavor, you can add a splash of white grape juice or vegetable broth to the baking sheet before roasting.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- This dish pairs well with a side of quinoa or roasted asparagus.
Nutrition
- Serving Size: 1 fillet with vegetables
- Calories: 320
- Sugar: 8g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 60mg