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Orange + Fennel Roasted Cod

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Take advantage of winter citrus and aromatic fennel with a pop of brine from the fried capers, and some pistachio crunch!

Serves: 4

Time to prepare: 45 mins

Ingredients

 

2lbs Cod Loin

2 medium sized native oranges

2 bulbs of fennel with fronds

1/2 cup pistachios, chopped very small *optional

1/2 cup capers *optional

Olive oil

Salt 

Pepper

Instructions

STEP 1

Preheat oven to 450. Chop fennel bulbs roughly into large pieces, and add to a baking dish with olive oil, salt and pepper. Toss to coat, and bake for 25 mins, until fennel is softened and beginning to brown. 

STEP 2

Zest and juice both oranges, and add to a large bowl with salt and pepper, and about 2 tablespoons of olive oil. Whisk ingredients together. Cut cod into portion sizes, and add to marinade, spooning marinade and zest over the top. Set aside. 

STEP 3

Once fennel is done roasting, place cod portions on top with remaining liquid. Add chopped pistachios and a drizzle of olive oil. Add to oven and bake for 20 more minutes, until the internal temperature of the fish is 145. 

STEP 4

Add about a tablespoon of olive oil to a small sauté pan and heat, adding capers and continuing to sauté until crisp. 

STEP 5

When cod is finished baking, top with capers and fennel fronds, and enjoy!

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