Save to your scrapbook
Cod traybake with potatoes, fennel and tomatoes
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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
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.
Typical values per serving:
1 of your 5 a day.
This recipe was first published in July 2019.