Seafood
Roasted Cod with Fennel & Tomatoes
Cod fillets roast over softened fennel and cherry tomatoes with olive oil, garlic, and lemon, making a light fish dinner from one sheet pan.
Inspired by Mediterranean-style fish tray bakes
Prep
15 min
Cook
30 min
Serves
4 servings
Difficulty
Easy
Pantry match
Uses the current servings and temporary recipe changes.
Missing 9 ingredients
- • 4 cod fillets (6 ounces each), thawed if frozen
- • 2 medium fennel bulbs, cored and sliced 1/4 inch thick
- • 2 cups cherry tomatoes
- • 3 tablespoons olive oil, divided
- • 3 garlic cloves, thinly sliced
- • 1 lemon, half sliced and half reserved for juice
- • 1/2 teaspoon kosher salt, divided
- • 1/4 teaspoon black pepper
- • 2 tablespoons chopped parsley
View ingredient-by-ingredient match
- 4 cod fillets (6 ounces each), thawed if frozenMissing
- 2 medium fennel bulbs, cored and sliced 1/4 inch thickMissing
- 2 cups cherry tomatoesMissing
- 3 tablespoons olive oil, dividedMissing
- 3 garlic cloves, thinly slicedMissing
- 1 lemon, half sliced and half reserved for juiceMissing
- 1/2 teaspoon kosher salt, dividedMissing
- 1/4 teaspoon black pepperMissing
- 2 tablespoons chopped parsleyMissing
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Method
Recipe notes
Fennel needs a head start because cod cooks quickly; roasting everything for the same duration dries the fish before the bulb slices soften. Thaw frozen cod in the refrigerator and pat it well dry. Thin lemon slices perfume the vegetables, while fresh juice finishes the plate.
Planning, storage, and serving
Storage and reheating
Refrigerate cooked cod and vegetables within two hours and use within 2–3 days. Reheat gently covered until hot throughout; fish texture is best on the first day and becomes firmer with repeated heating.
Make-ahead tips
Slice fennel and garlic and refrigerate up to one day ahead. Roast the vegetables and add the fish shortly before serving rather than cooking the cod hours in advance.
What to serve with it
- - Boiled new potatoes
- - Steamed couscous
- - A green salad
Equipment needed
- - Rimmed sheet pan
- - Instant-read thermometer
- - Wide fish spatula
Difficulty explained
The oven handles both parts on one tray; giving vegetables a head start and checking fish temperature makes timing straightforward.
Recipe calculator
Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
- - Use haddock or pollock fillets of similar thickness, checking their doneness rather than assuming an identical oven time.
- - Replace half the fennel with thinly sliced zucchini, adding the zucchini when the fish goes into the oven.
- - Use chopped dill instead of parsley for a different herb finish without changing the tray-bake method.
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Pitfalls to Watch Out For
- Thick wedges of fennel stay crunchy within the stated time; slice the bulb into thin even pieces.
- Wet thawed fish releases extra liquid and can steam; pat the fillets dry before seasoning.
- Waiting for cod to become deeply browned can overcook it; the temperature and gentle flaking are more useful guides.
Nutrition Context
- Cod supplies lean protein, and the measured olive oil is distributed across the fish and vegetables.
- The approximate estimate covers one fillet with fennel and tomatoes, without the potato or grain sides suggested for a more substantial meal.
FAQ
Can I cook cod directly from frozen?
This method is written for thawed fillets. Frozen fish changes timing and releases more water, so thaw it in the fridge first.
Should I remove the fennel core?
Remove the tough central triangle, then slice the remaining bulb so it softens evenly on the tray.
Can I use larger tomatoes?
Yes. Cut them into bite-size wedges and expect a little more tray liquid than with cherry tomatoes.
How do I avoid broken fillets?
Let the cooked fish sit for a minute, then lift it with a wide spatula rather than tongs.
What if my fillets are very thin?
Check early, around eight minutes after adding the fish. Thin pieces can reach 145 F sooner than thick ones.
What sides pair best with this dish?
Good pairings include Boiled new potatoes; Steamed couscous; A green salad. Choose one or two based on how substantial you want the meal to be.