Roasted Cod with Fennel, Red Onion & Balsamic Tomatoes

A quick, one-pot meal that is just as nice as a weeknight dinner, or a weekend lunch with friends. Serve with a light Farm Fresh green salad.

Roasted cod with fennel, red onion & balsamic tomatoes

1 large fennel bulb*, thinly sliced & fronds reserved
1 large red onion*, sliced
1-2 small red chillies*, thinly sliced (optional)
2 T olive oil
Juice of 1 lemon
200g cherry tomatoes*, halved
3 T balsamic vinegar*
4 thick skinless cod fillets
1 heaped T capers, drained & rinsed
Preheat the oven to 400°f. Scatter the fennel, onion & chilli in a roasting pan & drizzle with 1 T olive oil & the lemon juice. Roast for 10 min.

Scatter over the cherry tomatoes & roast for a further 5 min, then drizzle with the balsamic vinegar. Place the cod fillets on top, drizzle with the remaining oil, season & roast for 10-12 min until the cod is just cooked through.

Garnish with the reserved fennel fronds & capers.

Serve & enjoy!

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