Roasted Cod with Fennel and Grapes

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4

• 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

1. Heat oven to 400° F. Arrange cod pieces in baking dish.
2. 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.
3. 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.
4. Serve cod topped with fennel and grape salad. Garnish each serving with 1 tablespoon chopped fennel fronds.

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.