Roasted Cod with Potatoes, Fennel & Tomatoes
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
Instructions
- 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
Notes
Nutrition
Calories: 274kcalCarbohydrates: 26gProtein: 28gFat: 6g
Tried this recipe?Let us know how it was!
