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Tray-baked cod with fennel, red onion and orange
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2 of your 5 a day
1 large fennel bulb, finely sliced
1 large red onion, finely sliced
150g new potatoes, finely sliced
5 thyme sprigs
2 tbsp olive oil
2 skinless cod fillets, or other firm white fish (about 150g each)
1. Preheat the oven to 220 ̊C, gas mark 7. Put the fennel, onion, potato and thyme in a large, foil-lined or lightly oiled baking tray. Top and tail the orange, then cut into fine slices and add to the tin. Squeeze over any juice from the ends, then toss with 11⁄2 tbsp oil; season. Roast for 15 minutes, stirring halfway through.
2. Lower the oven temperature to 180 ̊C, gas mark 4. Nestle
the fish fillets into the tray between the vegetables, then drizzle over the remaining 1⁄2 tbsp oil; season. Roast for another 10 minutes, then serve.
Typical values per serving:
This recipe was first published in May 2015.