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Roasted Cod with Fennel and Citrus Salad
Roasted Cod with Fennel and Citrus Salad

Roasted Cod with Fennel and Citrus Salad
A sophisticated dish featuring roasted cod paired with a refreshing fennel and citrus salad, perfect for a light yet energizing lunch.
Roasted Cod with Fennel and Citrus Salad
Ingredients:
1
Servings
  • 200
    g
     cod fillet
  • 100
    g
     fennel bulb
  • 1
    item
     orange
  • 2
    tbsp
     lemon juice
  • 2
    tbsp
     olive oil
  • 5
    g
     dill
  • 1
    tsp
     black pepper
  • 1
    tsp
     sea salt
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Roasted Cod with Fennel and Citrus Salad
Instructions:
  1. Preheat the oven to 200°C.
  2. Place the cod fillet on a baking sheet lined with parchment paper.
  3. Drizzle the cod with olive oil and season with sea salt and black pepper.
  4. Bake the cod in the oven for about 20-25 minutes until cooked through and flaky.
  5. While the cod is baking, thinly slice the fennel bulb and segment the orange.
  6. In a bowl, combine the fennel slices, orange segments, lemon juice, and a drizzle of olive oil.
  7. Add chopped dill to the salad and toss gently to combine.
  8. Once the cod is done, serve it alongside the fennel and citrus salad.
Nutrition Per Serving 500 g Per 100g
Energy 504.5 kcal 101 kcal
Protein 38.9 g 7.8 g
Fibre 7 g 1.4 g
Salt 2.5 g 0.5 g
Sugar 16.3 g 3.3 g
Carbohydrates 25.1 g 5.0 g
Fat 28.9 g 5.8 g
  • 200
    g
     cod fillet
  • 100
    g
     fennel bulb
  • 1
    item
     orange
  • 2
    tbsp
     lemon juice
  • 2
    tbsp
     olive oil
  • 5
    g
     dill
  • 1
    tsp
     black pepper
  • 1
    tsp
     sea salt
1
Servings
0

Preheat the oven to 200°C.

Place the cod fillet on a baking sheet lined with parchment paper.

Drizzle the cod with olive oil and season with sea salt and black pepper.

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

While the cod is baking, thinly slice the fennel bulb and segment the orange.

In a bowl, combine the fennel slices, orange segments, lemon juice, and a drizzle of olive oil.

Add chopped dill to the salad and toss gently to combine.

Once the cod is done, serve it alongside the fennel and citrus salad.

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