Baked Cod with Blood Orange, Fennel and Olives

baked cod with blood orange and fennel Are you having the winter blahs? Here’s a dish that will perk up all your senses, it’s light, bright, healthy and super flavorful and most likely a nice diversion from all the Super Bowl snacking you might have done.

cod with blood orange and fennel It’s so simple to make, everything goes in one baking dish, the more colors the better! You could use any white fish you like, I bought fresh Alaskan Cod that was on sale at Whole Foods but it would be equally good with sea bass or even halibut.

cod with blood orange and fennel I’ve seen fish cooked with blood orange and fennel before but I thought the addition of yellow peppers, olives, red onions, tomatoes and garlic would pop out the flavors even more, and it did!

baked cod with blood orange and fennel The mild sweetness of the fennel and peppers, the citrus flavor from the oranges, the briny olive taste, the juice from the tomatoes along with the garlic and onions, I promise you’ll be smacking your lips!

baked cod with blood orange and fennel A quick midweek meal or a dish pretty enough to serve to guests!

Baked Cod with Blood Orange and Fennel

Ingredients

  • Feel Free To Double Recipe!
  • 1/2 lb. fresh cod
  • 1 blood orange, peel cut off all around, then sliced
  • 1 bulb of fennel, sliced thin into strips
  • 1/2 red onion, sliced
  • 1 large yellow pepper, cut into thin strips
  • 3 garlic cloves, shaved
  • handful grape tomatoes, cut in half
  • handful of kalamata olives
  • fennel fronds
  • chopped parsley
  • olive oil

Instructions

  1. Drizzle oilve oil on the bottom of a shallow baking dish.
  2. Scatter 3/4 of the veggies, citrus and olives on top, adding another drizzle of oil all over.
  3. Place fish on top and add remaining vegetables and other all around making sure to place some blood orange slices on top of the fish.
  4. Scatter fresh chopped parsley and fennel fronds all around.
  5. Season with salt and pepper.
  6. Douse everything again with olive oil!
  7. Bake uncovered at 400 F. for 15 minutes or until fish is done according to thickness and veggies are soft.
http://www.prouditaliancook.com/2014/02/baked-cod-blood-orange-fennel-olives.html

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Comments

  1. These photos make me weak in the knees! We’re on the same page with blood oranges today, and I’m actually working on a salmon with clementines dish tonight. Gorgeous recipe, I will definitely give it a try thanks!

  2. Denise Lamb says:

    This looks delicious. Can you tell me
    does cod have bones or a very fishy taste?

    It just looks so good I would like to try it-
    but none of us like strong tasting fish or
    having to deal with bones.

    Denise

    • It’s very mild Denise, I don’t like strong tasting fish either, just make sure you buy it fresh and I never find bones.

  3. Denise Lamb says:

    Thank you Marie. I will get some
    cod at Whole Foods and we will have it
    when my daughter goes to Arizona next
    month.

  4. I love the colors and complementary combinations in this dish, Marie. My husband loves cod fish. I often cook it with sun dried tomatoes or lemon slices, combined with olives and capers, but this combination also sounds wonderful and looks so beautiful!

  5. Well, that looks as colorful as an artist’s palette. I often find cod to be so bland, that adding additional flavors is crucial. Your combination really packs a delicious punch Marie.

  6. That is stunning. Not being a big fish eater, it’s so pretty that i may have to reconsider. Thanks again, Marie. You always have such wonderful recipes

  7. Talk about your technicolor fish! This is perfect for me. I have increased my fish intake and am always looking to up the ante on vegetables. Just looking at it chased the winter blahs from my home.

  8. I know I’ll be smacking my lips when I try this, Marie. The colors are so beautiful, fresh and appetizing. We have fresh halibut here right now so I think I’ll use that. I hear there is more snow coming.

  9. How gloriously colourful – a great way to brighten up winter. As we in Australia are in the middle of a terribly hot summer, I will store this one away for the cooler months when fennel, oranges etc are in season (and I can turn the oven in without sweating!) Thank you! Paola

  10. My husband just said how about some fish for dinner so I this is the recipe, I don’t think I’ll be able to get any blood oranges (I’ve spent the last week in Florence eating them) so I’ll try an ordinary orange. Thank you for the inspiration. Love the Ziplist link.

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