Slow-Roasted Cod with Citrus and Fennel | EyeSwoon Unplugged

cod fillets

🥗Healthier: halibut

💰Cheaper: tilapia

Tilapia is more affordable while still providing a mild flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: oregano

Oregano is often cheaper and can add a different flavor profile.

white wine

💰Cheaper: chicken broth

Chicken broth can provide moisture and flavor without alcohol.

Cut the cod fillets into four pieces and refrigerate while prepping the fennel.

Preheat the oven to 400°F.

Trim the edges of the fennel, cut it in half, then half again to create eight pieces. Place the fennel in a pan.

Drizzle olive oil over the fennel and zest one orange and some lime over it.

Roast the fennel in the oven for 10 minutes until caramelized, then flip it for even cooking.

Slice one shallot paper thin using a mandolin or knife.

Quick pickle the shallots by pouring apple cider vinegar over them and adding a little salt.

Smash green olives with a knife to release the pits.

After 15 minutes, flip the fennel, season with salt, pepper, and Aleppo pepper, and zest more orange over it.

Chop fresh dill and parsley for garnish, with dill being the dominant herb.

Lower the oven temperature to 275°F after the fennel is caramelized.

Segment the orange by trimming the top and bottom, then running a knife along the pith to remove the segments.

Mix the citrus segments with the fennel and seasoned cod in the pan, adding a hearty drizzle of olive oil (about 1/3 cup total).

Add the serrano chilies to the mix before placing it in the oven.

Roast everything together for about 30 minutes, until the fish is opaque.

Remove from the oven and top the fish with olives, pickled shallots, fresh herbs, and segmented oranges before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens