Roasted cod with fennel, red onion and balsamic tomatoes

Ingredients

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

Ingredients

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

Method

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.
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.
Garnish with the reserved fennel fronds and capers, and serve.

Method

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.
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.
Garnish with the reserved fennel fronds and capers, and serve.

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Glynis Rowntree says:

7th Sep 2017 at 2:07 pm

Easy, delicious and low in calories – lovely recipe.

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Catherine Turner says:

15th Jun 2015 at 9:59 pm

Healthy and delicious. What’s not to love?

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