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Roasted Cod with Potatoes, Fennel & Tomatoes

5 from 1 vote
Course All Recipes, Dinner
Cuisine 1:1 Ratio, All, Bodybuilding Friendly, Fish
Servings 6 servings
Calories 274 kcal


  • 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


  • Preheat oven to 400 degrees
  • Toss the potatoes, sliced fennel, oil, paprika, 1/2 teaspoon salt, 1/2 teaspoon pepper on a large rimmed baking sheet
  • Roast 18-22 minutes, or until the potatoes are browned on the bottom
  • Turn the vegetables
  • 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
  • Meanwhile, combine the mayonnaise and lemon juice in a small bowl
  • Serve the cod and vegetables over the mayonnaise, topped with the fennel fronds



Calories: 274kcalCarbohydrates: 26gProtein: 28gFat: 6g
Tried this recipe?Let us know how it was!

One Response

  1. This was delicious. And easy to make. I like putting the sauce under the fish and vegetables. I added a tablespoon of drained rinsed capers for a bit of extra color and flavor. Will definitely add to my go-tos.

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