Roasted cod with fennel, red onion and balsamic tomatoes

Name: Roasted cod with fennel, red onion and balsamic tomatoes
Yield: for 4 people
Cuisine: Italian recipes
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

Published: 30 Apr 10
Updated: 18 Mar 24

Test kitchen approved

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

for 4 people
Takes 15 minutes to make, 25 minutes to cook

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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.

Recipe from May 2010 Issue

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Roasted cod with fennel, red onion and balsamic tomatoes

Ingredients

Method

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