Crispy Cod With Blistered Orange And Fennel


This vibrant and satisfying weeknight dinner comes together in a sheet pan for easy clean-up.

crispy cod with blistered orange and fennel

Jennifer Causey

Prep Time:
15 mins
Total Time:
40 mins

The bulk of this mostly hands-off meal is cooked on a sheet pan, which makes it a winning weeknight dinner (less clean-up, woohoo!). Floral and fragrant ground coriander seasons mayonnaise-slathered cod. Finish the fillet with a generous dusting of panko breadcrumbs for a crispy coating. Then in the oven it goes, along with orange slices and fennel wedges, until everything turns a beautiful golden brown. The trio of cod, orange, and fennel is a delicious flavor medley. All that’s left to do is hydrate couscous with boiling water for just five minutes done. Dinner is served.   


  • 3 tablespoons olive oil, divided, plus more for baking sheet

  • 4 5-ounce skinless cod fillets

  • 1 1/2 teaspoons ground coriander, divided

  • 1 teaspoon kosher salt, divided

  • 1/2 teaspoon freshly ground black pepper, divided

  • 2 tablespoons mayonnaise

  • 1/2 cup panko

  • 1 large navel orange, halved

  • 1 medium fennel bulb, cut into 12 wedges, fronds reserved and chopped

  • 1 cup couscous


  1. Preheat oven to 450°F with rack in upper third of oven. Lightly oil a large rimmed baking sheet. Pat cod dry and sprinkle with 1 teaspoon coriander, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread mayonnaise on top of cod. Toss together panko and 1 tablespoon oil in a shallow dish; press mayonnaise side of cod into panko mixture to coat.Transfer cod, panko side up, to
    1 side of prepared baking sheet.

  2. Place orange halves, cut side down, and fennel wedges on other side of baking sheet. Drizzle fennel with remaining 2 tablespoons oil and sprinkle with 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Roast until cod is almost opaque but not completely cooked through and fennel is just tender, about 15 minutes. Increase oven to broil. Broil until cod and fennel are golden and cod flakes easily with a fork, 3 to 5 minutes.

  3. Meanwhile, bring 1 cup water to a boil. Place couscous and remaining 1/4 teaspoon salt in a heatproof bowl; add boiling water to bowl. Cover with a heatproof plate and let stand for 5 minutes. Fluff with a fork.

  4. Carefully squeeze juice from 1 roasted orange half into couscous. Stir in remaining 1/2 teaspoon coriander. Cut remaining orange half into 4 wedges. Garnish couscous, fennel wedges, and cod with reserved fennel fronds. Serve with orange wedges for squeezing.

Nutrition Facts (per serving)

466 Calories
18g Fat
38g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 466
% Daily Value *
Total Fat 18g 23%
Saturated Fat 3g 13%
Cholesterol 81mg 27%
Sodium 584mg 25%
Total Carbohydrate 38g 14%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 38g
Vitamin C 31mg 157%
Calcium 88mg 7%
Iron 2mg 12%
Potassium 601mg 13%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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