Roasted cod with fennel, red onion and balsamic tomatoes

Roasted cod with fennel, red onion and balsamic tomatoes
  • Serves icon for 4 people
  • Time icon Takes 15 minutes to make, 25 minutes to cook

This simple, super-healthy roasted cod with fennel recipe is overflowing with rustic Italian flavours.

Per serving: 217kcals, 7g fat (1g saturated), 29g protein, 9.5g carbs, 7.7g sugar, 0.5g salt


  • 1 large fennel bulb, trimmed and thinly sliced, fennel fronds reserved
  • 1 large red onion, sliced
  • 1-2 small red chillies, thinly sliced (optional)
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • 200g cherry tomatoes, halved
  • 3 tbsp balsamic vinegar
  • 4 thick skinless cod fillets
  • 1 heaped tbsp capers, drained and rinsed



  1. Preheat the oven to 200°C/fan180°C/gas 6. Scatter the fennel, onion and chilli in a roasting tin and drizzle with 1 tbsp olive oil and the lemon juice. Roast for 10 minutes.
  2. Scatter over the cherry tomatoes and roast for a further 5 minutes, then drizzle with the balsamic vinegar. Place the cod fillets on top, drizzle with the remaining oil, season and roast for 10-12minutes until the cod is just cooked through.
  3. Garnish with the reserved fennel fronds and capers, and serve.


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