Culinary Roasted Cod with Fennel and Grapes By Ataque de energia de rádio On Oct 1, 2022 0 Share 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 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. 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. 0 Share FacebookTwitterGoogle+ReddItWhatsAppPinterestEmail