Roasted Cod With Potatoes, Fennel, and Tomatoes

cod-potatoes-fennel-tomatoes
Photo by Johnny Miller
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 382 calories
    • Fat 16 g (2 g saturated fat)
    • Cholesterol 68 mg
    • Sodium 668 mg
    • Protein 31 g
    • Carbohydrate 27 g
    • Sugar 2 g
    • Fiber 4 g
    • Iron 2 mg

Heat oven to 400° F. Toss the potatoes, sliced fennel, oil, paprika, and 1/2 teaspoon each salt and pepper on a large rimmed baking sheet. Roast until the potatoes are browned on the bottom, 18 to 22 minutes. Turn the vegetables.

Season the cod with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place on top of the vegetables, along with the tomatoes. Continue to roast until the cod is cooked through and the potatoes are tender, 8 to 10 minutes.

Meanwhile, combine the mayonnaise and lemon juice in a small bowl.

Ingredients

  1. Check 1 pound Yukon gold potatoes, sliced
  2. Check 1 bulb fennel, sliced, plus fennel fronds for serving
  3. Check 2 tablespoons olive oil
  4. Check 1/5 teaspoon smoked paprika
  5. Check Kosher salt and black pepper
  6. Check 4 6-ounce pieces boneless, skinless cod
  7. Check 8 ounces cherry or grape tomatoes
  8. Check 3 tablespoons mayonnaise
  9. Check 2 tablespoons fresh lemon juice

Directions

  1. Heat oven to 400° F. Toss the potatoes, sliced fennel, oil, paprika, and 1/2 teaspoon each salt and pepper on a large rimmed baking sheet. Roast until the potatoes are browned on the bottom, 18 to 22 minutes. Turn the vegetables.
  2. Season the cod with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place on top of the vegetables, along with the tomatoes. Continue to roast until the cod is cooked through and the potatoes are tender, 8 to 10 minutes.
  3. Meanwhile, combine the mayonnaise and lemon juice in a small bowl.
  4. Serve the cod and vegetables over the mayonnaise, topped with the fennel fronds.