Roasted Cod with Potatoes, Fennel & Tomatoes

Roasted Cod with Potatoes, Fennel & Tomatoes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Roasted Cod with Potatoes, Fennel & Tomatoes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
6servings
Servings
6servings
Ingredients
  • 1 1/2 pound Yukon gold potatoes sliced
  • 1 1/2 bulb fennel sliced, plus fennel fronds for serving
  • 2 TBSP olive oil
  • 1/2 tsp smoked paprika
  • kosher salt and black pepper
  • 6 4-ounce pieces boneless, skinless cod
  • 12 ounces cherry or grape tomatoes
  • 5 TBSP fat free mayonnaise
  • 3 TBSP fresh lemon juice
Servings: servings
Units:
Ingredients
  • 1 1/2 pound Yukon gold potatoes sliced
  • 1 1/2 bulb fennel sliced, plus fennel fronds for serving
  • 2 TBSP olive oil
  • 1/2 tsp smoked paprika
  • kosher salt and black pepper
  • 6 4-ounce pieces boneless, skinless cod
  • 12 ounces cherry or grape tomatoes
  • 5 TBSP fat free mayonnaise
  • 3 TBSP fresh lemon juice
Servings: servings
Units:
Instructions
  1. Preheat oven to 400 degrees
  2. Toss the potatoes, sliced fennel, oil, paprika, 1/2 teaspoon salt, 1/2 teaspoon pepper on a large rimmed baking sheet
  3. Roast 18-22 minutes, or until the potatoes are browned on the bottom
  4. Turn the vegetables
  5. Season the cod with 1/2 teaspoon and 1/4 teaspoon pepper. Place on top of the vegetables, along with the tomatoes. Continue to roast until the cod is cooked through and the potatoes are tender, 8-10 minutes
  6. Meanwhile, combine the mayonnaise and lemon juice in a small bowl
  7. Serve the cod and vegetables over the mayonnaise, topped with the fennel fronds
Recipe Notes

Nutrition Facts
Roasted Cod with Potatoes, Fennel & Tomatoes
Amount Per Serving
Calories 274 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Total Carbohydrates 26g 9%
Protein 28g 56%
* Percent Daily Values are based on a 2000 calorie diet.

Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *