Steps to Prepare Gordon Ramsay Baked cod with roasted fennel, onions and tomatoes

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, baked cod with roasted fennel, onions and tomatoes. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Baked cod with roasted fennel, onions and tomatoes is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Baked cod with roasted fennel, onions and tomatoes is something which I have loved my entire life.

Baked Cod from Delish.com is a light and easy weeknight dinner. 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 or hearty herbs.. Tomatoes And Onions Recipes on Yummly Creamy Baked Cod With Potatoes, Quick Baked Cod And Cornbread, Lemon Butter Baked Cod.

To get started with this particular recipe, we have to 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 cook that.

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

1. Make ready 2 cod fillets
2. Make ready 4-5 medium sized tomatoes
3. Prepare 2 small white onions
4. Take 1 fennel
5. Prepare Few sprigs of thyme
6. Take Lemon
7. Make ready Salt
8. Prepare Pepper
9. Prepare Olive oil

Cod fish fillets are baked with bell peppers, tomatoes, fennel and onions, which turn out juicy and flavorful every time. My husband thinks that this is simply the best baked cod fillet recipe. You can substitute cod for any other white fish. There is a little preparation work involved such as cutting.

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

1. Chop up the vegetables - fennel and onion into thin half moon shapes, tomatoes to bite sized chunks.
2. Cut the fish into smaller chunks, marinade in olive oil, lemon juice, thyme, plus salt and pepper.
3. Drizzle the vegetables with olive oil, season with salt & pepper and roast in a preheated oven (about 200c) for 20-25 minutes.
4. 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.

You can substitute cod for any other white fish. There is a little preparation work involved such as cutting. Succulent cod roasted on a bed of finely sliced red onion and fennel. Search triple tested recipes from the Good Housekeeping Cookery Team. We earn a commission for products purchased through some links in this article.

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