Need a quick and healthy dinner? Try my Baked Atlantic Wild Caught Cod With Pickled Fennel & Onions.
Most Friday nights I go salsa dancing, and the last thing I want to eat for dinner is something heavy that will weigh me down. A few weeks ago I made a healthy piece of Atlantic wild caught cod with pickled fennel and red onions with tomatoes and lemons. This dish is made in 15 minutes and goes well with a big salad. If you want a more filling meal, serve the fish over mashed potatoes or with a side of roasted potatoes.
Baked Atlantic Wild Caught Cod With Pickled Fennel & Onions
8 ounce fillet of Atlantic Wild Caught Cod
1 layer pickled fennel
1 layer pickled red onion
6 cherry tomatoes, halved
optional: white wine
1. Preheat the oven to 400.
2. Lightly coat your baking dish with olive oil.
3. Put fish in the baking dish and season lightly with salt. Top with fennel, onions, tomatoes, fennel tops and lemon slices.
4. Drizzle with a few tablespoons of white wine (this is optional).
5. Bake cod for 15 minutes or until the fish is flaky and cooked through.
You'll feel so virtuous after eating this ;)