fiteatrest 
I was thrilled to find fennel in the Chicago Botanic Garden veggie box I bought from Fresh Midwest. I am a fish lover - baked, grilled, steamed, sushi, I love it in any preparation. It's a great source of protein and omega 3s - both so important to my athletic life. Fish pairs beautifully with fennel, so I am using my star ingredient not only under the fish but also over the fish, for fully infused taste. There are a few ingredients here but the preparation is super simple. Give it a try and let me know how you like it! Check out my Fennel Salad recipe too!
Ingredients
- cod filet
- 1 fennel - bulb and fronds needed
- 1 cup grape tomatoes or 1 large tomato
- 1 cup marinated (in oil) artichokes
- 1 lemon
- 1 tbsp kosher salt
Directions
1. Preheat oven to 400 F.
2. Spray a cooking tray with cooking spray.
3. Cover the tray with fennel stems and fronds.
4. Place your cod filet over the fennel. Any white fish will serve well in this recipe. Look for a thicker cut or reduce cooking time if using a thin filet.
5. Squeeze juice of 1/2 lemon over the fish.
6. Cover the cod with sliced grape tomatoes, or use 1 large tomato diced.
7. Dice 1/4 to 1/2 of fennel bulb and layer over the tomatoes.
8. Layer marinated artichokes over the fennel. Use the artichoke liquid generously. If you don't have artichokes, just drizzle some olive oil.
9. Season with salt and pepper.
10. Place in the 400 oven for 20 minutes or until fish is flaky.
Enjoy immediately!
I have no affiliation with Fresh Midwest. All opinions and advice are my own.
What would you make with fennel? Comment with your ideas! Plus, see the video making this recipe and the original veggie box unboxing on my YouTube channel.
