Roasted Cod with Fennel and Grapes
Ingredients
- 1 pound cod loin cut into four equal pieces
- 2 tablespoons extra-virgin olive oil divided
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon orange zest
- 1/4 teaspoon sea salt divided
- fresh ground pepper
- 1 tablespoon white wine vinegar
- 1 tablespoon orange juice
- 1 tablespoon minced shallot
- 1/4 teaspoon ground coriander
- 1 teaspoon honey
- 1 tablespoon fresh chopped oregano
- 1 medium fennel bulb fronds removed, chopped and reserved
- 1 cup red California grapes halved
Instructions
- Heat oven to 400° F. Arrange cod pieces in baking dish.
- In small bowl, combine 1 tablespoon olive oil with lemon juice, orange zest, 1/8 teaspoon salt and pepper. Spoon mixture onto cod in equal amounts. Bake 10-12 minutes, or until desired doneness is reached.
- While cod is baking, in small bowl, combine remaining olive oil, remaining salt, pepper, vinegar, orange juice, shallot, coriander, honey and oregano; set aside. Halve and core fennel bulb then thinly slice and place in separate bowl. Add grapes and dressing; toss to combine.
- Serve cod topped with fennel and grape salad. Garnish each serving with 1 tablespoon chopped fennel fronds.
Notes
Nutritional information per serving: 200 calories; 19 g protein; 15 g carbohydrates; 8 g fat (36% calories from fat); 1 g saturated fat (4% calories from saturated fat); 45 mg cholesterol; 240 mg sodium; 2 g fiber.