Roast Cod Agro Dolce with Fennel

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.

Preheat the oven to 425-450°F.

Trim and thinly wedge 2 large bulbs of fennel, leaving the core intact.

Cut 2 large carrots and a few ribs of celery into pieces, keeping the leafy tops of the celery.

Add 1 fresh bay leaf and 6 large shallots to the roasting pan.

Ensure to use 6 to 8 portions of meaty, sustainable cod.

Add 1 full head of garlic to the pan.

Season the vegetables with salt and pepper.

For sweetness, add 1 tablespoon of light brown sugar if using sweet vermouth, or 2 tablespoons if using red wine.

Drizzle balsamic vinegar over the vegetables.

Add a fruity olive oil and a pinch of chili flakes to the mixture.

Mix all the ingredients together in the roasting pan.

Roast in the oven for about 30 minutes, until the vegetables start to caramelize at the edges.

Once caramelized, add 1 cup of red wine or sweet vermouth and a little chicken stock to the pan.

Add 1 full can of Italian tomatoes to the mixture.

Return the pan to the oven and cook for another 20 to 30 minutes until the tomatoes break down and the sauce becomes saucy.

Nestle thick cut pieces of cod into the sauce in the roasting pan.

Return to the oven until the fish is firm and opaque, which will take just a few more minutes.

Serve directly from the roasting pan, garnished with chopped flat leaf parsley and fennel tops.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens