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.
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.
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!
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!
A quick midweek meal or a dish pretty enough to serve to guests!
- Feel Free To Double Recipe!
- ½ lb. fresh cod
- 1 blood orange, peel cut off all around, then sliced
- 1 bulb of fennel, sliced thin into strips
- ½ 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
- Drizzle oilve oil on the bottom of a shallow baking dish.
- Scatter ¾ of the veggies, citrus and olives on top, adding another drizzle of oil all over.
- 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.
- Scatter fresh chopped parsley and fennel fronds all around.
- Season with salt and pepper.
- Douse everything again with olive oil!
- Bake uncovered at 400 F. for 15 minutes or until fish is done according to thickness and veggies are soft.
Once the initial few steps are done, the browning of the chicken, sautéing your vegetables, deglazing, adding in your tomatoes, you can sit back for a couple of hours and let all the aromas fill your kitchen with comfort and warmth.
A mixture of crimini and shiitake mushrooms add nice texture and flavor to the sauce as well as oregano, basil, parsley and thyme.
This is rustic food, family style, hearty and oh so satisfying! Boil up some pasta to soak up those juices or a nice creamy polenta.
Maybe some warm crusty bread? Either way I can assure you this dish is amazing and one of my family’s absolute favorites.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
