Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, baked cod with roasted fennel, onions and tomatoes. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Chop up the vegetables - fennel and onion into thin half moon shapes, tomatoes to bite sized chunks. Cut the fish into smaller chunks, marinade in olive oil, lemon juice, thyme, plus salt and pepper. When the pan is to temperature, add the olive oil to it and then the sliced onion and garlic. Stir and let the onion cook for about five minutes to soften.
Baked cod with roasted fennel, onions and tomatoes is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Baked cod with roasted fennel, onions and tomatoes is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have baked cod with roasted fennel, onions and tomatoes using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Baked cod with roasted fennel, onions and tomatoes:
- Make ready 2 cod fillets
- Prepare 4-5 medium sized tomatoes
- Make ready 2 small white onions
- Make ready 1 fennel
- Take Few sprigs of thyme
- Prepare Lemon
- Prepare Salt
- Get Pepper
- Make ready Olive oil
Place fish on fennel and spread with herb mixture. Pat the fish dry and sprinkle with salt and pepper. In a large oven-safe saute pan, heat the olive oil over medium heat and cook the onions and fennel until. Combine remaining oregano mixture with oil.
Instructions to make Baked cod with roasted fennel, onions and tomatoes:
- Chop up the vegetables - fennel and onion into thin half moon shapes, tomatoes to bite sized chunks.
- Cut the fish into smaller chunks, marinade in olive oil, lemon juice, thyme, plus salt and pepper.
- Drizzle the vegetables with olive oil, season with salt & pepper and roast in a preheated oven (about 200c) for 20-25 minutes.
- Take the roasted vegetables out of the oven and add the cod chunks on top of the vegetables. Put back to the oven for about 10 minutes or until the fish is fully cooked through.
In a large oven-safe saute pan, heat the olive oil over medium heat and cook the onions and fennel until. Combine remaining oregano mixture with oil. Drizzle oil mixture over tomatoes; toss to coat. Stir olives and capers into cooked tomato mixture. Prepare the tomato and capers sauce.
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