Season the cod fillets. Thinly slice the onions. Deseed and slice lengthways the red peppers. Thinly slice lengthways the fennel bulbs. Chop or crush the garlic cloves. Chop the fresh parsley.
- 1 Preheat oven to 200C.
- 2 Pour 4 tbsps olive oil into a medium baking dish. Spread the peppers, onions, fennel, garlic and thyme sprigs evenly across the dish, along with half the cherry tomatoes. Scatter oregano over the top, and season with salt and pepper.
- 3 Place in the oven (on a middle shelf) and cook for 40-45 mins, or until the vegetables soften and start to char – turning and mixing the vegetables a couple of times through cooking.
- 4 Take the dish out of the oven. Place the seasoned cod fillets and the rest of the cherry tomatoes on top of the vegetables. Sprinkle a little olive oil across the top and return tray to the oven for a further 12-15 mins – or until the cod is cooked through.
- 5 Remove from the oven and top with chopped parsley, and a generous squeeze of lemon. Serve immediately, with fresh salad or crusty bread.
Easy to prepare.. Cook... And eat 😄
Delicious, healthy and easy. Excellent recipe.
What great flavours.
This went down a treat. Easy to prepare and completely delicious.
Absolutely beautiful I will definitely do this again
I don't know if it made a difference as only cooked this for 2 people,but I found the cooking time was much too long and came out rather shrivelled which was a shame,so will try again with reduced time and lower temperature as flavours were tasty.
Very simple and easy to prepare. Tasty and felt healthy. Reduced cooking of veg to 35 mins and fish 10/12 mins.
- Average per serving
- Calories 583.0kCal