Roasted Cod with Fennel
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Delicate white cod fillet nestled on a bed of caramelized fennel and citrus, finished with crispy breadcrumbs and fresh herbs for a light yet satisfying dinner.
Ella x
Ingredients
- 4cod fillets(6 oz each, skin-on)
- 2 largefennel bulbs(halved lengthwise, cored and sliced)
- 4 tablespoonsextra virgin olive oil
- 1lemon(zested and halved)
- 237 mldry white wine
- 237 mlvegetable broth
- 237 mlpanko breadcrumbs
- 3 tablespoonsfresh parsley(finely chopped)
- 2 tablespoonsfresh dill(finely chopped)
- 2garlic cloves(minced)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2 tablespoonsbutter
Detail level
Instructions
- 1
Preheat oven to 400°F (200°C). Toss sliced fennel with 2 tablespoons olive oil, salt, and pepper on a large baking sheet.
Tip: Cut fennel into even pieces so they roast uniformly.
- 2
Roast fennel for 12 minutes until it begins to soften and develop golden edges.
- 3
Pour white wine and vegetable broth around the fennel, then nestle the cod fillets skin-side up on top.
Tip: Pat cod dry with paper towels before placing for crispier skin.
- 4
Drizzle cod with remaining 2 tablespoons olive oil, season with salt and pepper, and sprinkle lemon zest over top.
- 5
In a small bowl, combine panko breadcrumbs, parsley, dill, minced garlic, and 1 tablespoon melted butter.
Tip: This mixture creates a flavorful crust that adds texture.
- 6
Top each cod fillet generously with the breadcrumb mixture, pressing gently to adhere.
- 7
Roast for 12-15 minutes until cod is opaque and flakes easily with a fork, and breadcrumbs are golden brown.
Tip: Check doneness by inserting a fork into the thickest part of the fish.
- 8
Squeeze fresh lemon juice over the entire dish and garnish with additional fresh dill before serving.
Tip: Serve immediately while the cod is still warm and the breadcrumbs are crispy.
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