zoom Cod traybake with potatoes, fennel and tomatoes
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    Cod traybake with potatoes, fennel and tomatoes

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    Cod traybake with potatoes, fennel and tomatoes

    • Low Fat
    • Gluten Free
    • Preparation time: 10 minutes to 15 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour to 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 4

    Ingredients

    1 large fennel bulb (about 375g), trimmed and any tough outer leaves removed
    600g Charlotte potatoes, cut into 1cm slices
    3 cloves garlic, sliced
    3 tbsp extra virgin olive oil
    Juice of ½ lemon
    1 tbsp chopped fresh oregano leaves
    200g baby plum tomatoes, halved
    2 x 260g packs Waitrose 1 Icelandic Cod Loin

    Method

    1. Preheat the oven to 200°C, gas mark 6. Halve the fennel, cut out the central core, then cut into 1cm slices. Arrange on a large baking tray with the potato slices and garlic. Mix the oil, lemon juice and oregano, season and spoon two-thirds of the dressing over the vegetables. Roast for 20 minutes.

    2. Add the tomatoes to the tray, stirring with the potatoes and fennel. Roast for another 10 minutes.

    3. Halve the cod loins and sit on top of the vegetables. Spoon over the remaining dressing and roast for another 12-16 minutes until thoroughly cooked, opaque and flakes easily. Cool for a couple of minutes before serving.
     

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