Save to your scrapbook

    Roast cod, fennel & citrus salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Roast cod, fennel & citrus salad

    • Gluten Free
    • Total time: 20 minutes

    Serves: 2


    2 small fennel bulbs, thinly sliced, fronds reserved
    2½ tbsp extra virgin olive oil
    260g pack Waitrose 1 Icelandic Cod Loin, halved
    1 small orange
    1 red grapefruit
    1 unwaxed lemon


    1. Preheat the oven to 220˚C, gas mark 7. Toss the fennel with 1 tbsp oil in a roasting tin then spread out. Put the fish on top, drizzle with another tbsp oil and season. Roast for 12-15 minutes, until thoroughly cooked.

    2. Finely grate all the citrus zest into a bowl. Peel, then segment the orange and grapefruit over the top to catch the juices, add the segments. Mix in the juice of half the lemon and remaining oil then season. Serve the cod, then mix the dressing through the fennel in the tray, scatter with fennel fronds before spooning alongside. 

    Your recipe note

    Edit your recipe note


    Average user rating

    1 stars