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Herb-Crusted Cod with Roasted Fennel and Citrus Salad
Herb-Crusted Cod with Roasted Fennel and Citrus Salad

Herb-Crusted Cod with Roasted Fennel and Citrus Salad
A sophisticated dish featuring herb-crusted cod paired with roasted fennel and a refreshing citrus salad.
Herb-Crusted Cod with Roasted Fennel and Citrus Salad
Ingredients:
1
Servings
  • 200
    g
     cod fillet
  • 150
    g
     fennel bulb
  • 1
    item
     orange
  • 0.5
    item
     lemon
  • 10
    g
     parsley
  • 5
    g
     thyme
  • 15
    ml
     olive oil
  • 2
    g
     black pepper
  • 2
    g
     sea salt
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Herb-Crusted Cod with Roasted Fennel and Citrus Salad
Instructions:
  1. Preheat the oven to 200°C.
  2. Chop parsley and thyme finely.
  3. Mix herbs with olive oil, salt, and pepper to form a paste.
  4. Spread the herb paste over the cod fillet evenly.
  5. Slice fennel bulb thinly and place on a baking tray.
  6. Drizzle fennel with olive oil and season with salt and pepper.
  7. Bake cod and fennel in the oven for about 20-25 minutes until the fish is cooked through.
  8. Peel and segment the orange, slice the lemon thinly.
  9. Combine orange segments and lemon slices in a bowl for the salad.
  10. Serve the herb-crusted cod with roasted fennel and citrus salad on the side.
Nutrition Per Serving 563 g Per 100g
Energy 423.5 kcal 75 kcal
Protein 40.3 g 7.2 g
Fibre 10.7 g 1.9 g
Salt 1.1 g 0.2 g
Sugar 19.5 g 3.5 g
Carbohydrates 34.1 g 6.1 g
Fat 16.2 g 2.9 g
  • 200
    g
     cod fillet
  • 150
    g
     fennel bulb
  • 1
    item
     orange
  • 0.5
    item
     lemon
  • 10
    g
     parsley
  • 5
    g
     thyme
  • 15
    ml
     olive oil
  • 2
    g
     black pepper
  • 2
    g
     sea salt
1
Servings
0

Preheat the oven to 200°C.

Chop parsley and thyme finely.

Mix herbs with olive oil, salt, and pepper to form a paste.

Spread the herb paste over the cod fillet evenly.

Slice fennel bulb thinly and place on a baking tray.

Drizzle fennel with olive oil and season with salt and pepper.

Bake cod and fennel in the oven for about 20-25 minutes until the fish is cooked through.

Peel and segment the orange, slice the lemon thinly.

Combine orange segments and lemon slices in a bowl for the salad.

Serve the herb-crusted cod with roasted fennel and citrus salad on the side.

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