bohemianwanderer – This oven-baked cod recipe combines delicate fish with fragrant fennel, shallots, and fresh courgettes for a healthy, flavorful dinner. The dish requires just 15 minutes of prep and one hour of cooking, serving four people.
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Start by preheating your oven to 200°C (180°C fan)/390°F/gas mark 6. Trim and thinly slice one large fennel bulb using a mandoline if possible. Peel and thinly slice three shallots. Place the fennel and shallots in a bowl, toss with two tablespoons of olive oil, and season generously with sea salt and black pepper.
Lay a large sheet of baking paper on a baking tray. Spread the oiled vegetables in the center and fold the paper edges over to create a sealed parcel. Bake for 15 minutes, then unwrap and stir the vegetables. Cover again and bake for another eight to 10 minutes. The fennel and shallots should become translucent and fragrant.
Next, unwrap the parcel again and place a large cod fillet (600-700g) on top of the vegetables. Season the fish well. Thinly slice three courgettes (green or yellow) and one lemon. Arrange the slices evenly over the cod. Season the top, then dot two tablespoons of butter over everything.
Wrap the parcel back up tightly and return it to the oven. Bake for 15-20 minutes, or until the fish is opaque and flakes easily when tested with a fork. The sealed cooking method keeps the cod moist while allowing the flavors to meld beautifully.
Making the Lemon and Olive Salsa and Serving Suggestions
While the fish cooks, prepare the vibrant lemon and olive salsa to complement the cod. Start by heating a dry pan over medium-high heat. Add thin lemon slices and char them until they blacken and caramelize slightly. Remove the slices and roughly chop them, including the peel.
Transfer the charred lemon pieces to a small bowl. Add 75g of pitted and chopped green olives, one handful of roughly chopped flat-leaf parsley, and one handful of roughly chopped fresh basil. Stir in one teaspoon of honey and two teaspoons of sherry vinegar. Mix the salsa well, tasting it to balance the flavors. Add more salt, honey, or vinegar as needed to achieve a perfect sweet and tangy balance.
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Once the cod finishes baking, baste it with the flavorful juices trapped inside the parcel. Cut the fish into four portions and serve alongside the fennel and courgettes. Top each plate with a generous spoonful of the lemon and olive salsa and a sprinkling of fresh herbs.
This dish pairs wonderfully with boiled potatoes or crusty bread, perfect for soaking up the rich, aromatic juices. The combination of tender cod, sweet fennel, and zesty salsa offers a satisfying, light meal that is both elegant and easy to prepare.
