Cod with Fresh and Dried Fennel

Cod with Fresh and Dried Fennel

  • Prep: 2 hr
  • Cook Time: 20 min
  • Total: 2 hr 20 min
  • Serving: 4 Servings

This codfish is marinated in sea salt and lemon for 2 hours before cooking in the oven with fennel. Serve with buttery roasted fingerling potatoes.


  • 1 pound codfish filets, skinless
  • 1 lemon, finely sliced
  • 6 ounces fresh fennel, finely sliced
  • Juice from 1 lemon
  • Sea salt
  • 3 ounces dried fennel
  • 1 ounce olive oil, plus to taste


  1. Rinse the codfish and then season both sides with sea salt. Place the fish on a platter and top with the lemon slices. Wrap the fish in plastic wrap and marinate in the refrigerator for 2 hours.
  2. Preheat the oven to 350 degrees.
  3. Place the fresh fennel in a small bowl and toss with a pinch of salt and the lemon juice. Refrigerate until served.
  4. Remove the fish from the refrigerator. Spread the dried fennel on the bottom of a baking pan and then add the fish on top, drizzling with the 1 ounce of olive oil. Place the fish in the oven and bake for 20 minutes.
  5. Remove the fresh fennel for the refrigerator and divide evenly between 4 plates. Put a codfish filet on the fennel and drizzle with some olive oil.

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