Oven-Baked Cod with Fennel, Zucchini and Cherry Tomatoes

Juicy cod lies on a bed of fennel, zucchini and tomatoes and bakes in the oven in its own juices. With lemon and herbs it becomes fresh, light and still filling.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 300 g cod fillet
• 1 pc fennel bulb
• 1 pc zucchini
• 250 g cherry tomatoes
• 1 pc red onion
• 1 pc garlic clove
• 1 pc lemon
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp sweet paprika powder
• pinch salt
• pinch pepper

Method

1. Preheat the oven to 200 °C, top and bottom heat.
2. Trim the fennel, remove the core and cut the bulb into thin wedges. Slice the zucchini into rounds or half-moons, cut the onion into rings and halve the cherry tomatoes.
3. Mix the fennel, zucchini, onion and tomatoes with half of the olive oil, salt and pepper in a large baking dish and spread them out loosely.
4. Pre-roast the vegetables in the oven for about 10 minutes, until the fennel wedges begin to soften.
5. Pat the cod dry and season it with salt, pepper and paprika powder. Halve the lemon, slice one half and squeeze the other.
6. Finely chop the garlic clove and stir it together with the remaining olive oil, the lemon juice and the oregano.
7. Take the vegetables out of the oven, place the fish fillets on top, drizzle with the garlic and lemon mixture and lay the lemon slices on top.
8. Return the dish to the oven and finish cooking for 15 to 18 minutes, until the fish is white and flakes easily.
9. Serve hot and spoon the vegetables with the juices from the dish over the fish.