Baked cod with roasted fennel, onions and tomatoes. The best thing about cod is that it is a bit of a blank slate and can be seasoned/flavored however you want. In this dish we pair it with tomatoes and Swap in quick-roasting vegetables like zucchini or pearl onions for the tomatoes, or switch up the flavors and replace the sliced lemon with other citrus. Layer the tomatoes and cilantro flat on top of the tapenade like scales, then top with the onions and garlic.

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Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, baked cod with roasted fennel, onions and tomatoes. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

The best thing about cod is that it is a bit of a blank slate and can be seasoned/flavored however you want. In this dish we pair it with tomatoes and Swap in quick-roasting vegetables like zucchini or pearl onions for the tomatoes, or switch up the flavors and replace the sliced lemon with other citrus. Layer the tomatoes and cilantro flat on top of the tapenade like scales, then top with the onions and garlic.

Baked cod with roasted fennel, onions and tomatoes is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes yummy. It's enjoyed by millions every day. Baked cod with roasted fennel, onions and tomatoes is something that I've loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have baked cod with roasted fennel, onions and tomatoes using 9 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Baked cod with roasted fennel, onions and tomatoes:

{Make ready of cod fillets.
{Prepare of medium sized tomatoes.
{Prepare of small white onions.
{Prepare of fennel.
{Make ready of Few sprigs of thyme.
{Prepare of Lemon.
{Prepare of Salt.
{Make ready of Pepper.
{Get of Olive oil.

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Instructions to make Baked cod with roasted fennel, onions and tomatoes:

Chop up the vegetables - fennel and onion into thin half moon shapes, tomatoes to bite sized chunks..
Cut the fish into smaller chunks, marinade in olive oil, lemon juice, thyme, plus salt and pepper..
Drizzle the vegetables with olive oil, season with salt & pepper and roast in a preheated oven (about 200c) for 20-25 minutes..
Take the roasted vegetables out of the oven and add the cod chunks on top of the vegetables. Put back to the oven for about 10 minutes or until the fish is fully cooked through..

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