Baked Cod with Fennel and Sweet Potatoes

Whether you're a fan of healthy or easy one-pan meals, this Baked Cod with Fennel and Sweet Potatoes is for you. Fennel isn't always a fan favorite but combined with cod and sweet potatoes, plus cooked in a cast-iron skillet, will make you an enthusiast of not just the vegetable, but the whole dish as well!

Course Lunch

Keyword gluten free

Prep Time 5 minutes

Cook Time 25 minutes

Servings

Calories 2054kcal

Equipment

cast iron skillet

Ingredients

6 cloves garlic (crushed)
4 tbsp olive oil
1 tsp sea salt
2 tsp fresh thyme
300 oz sweet potatoes (cubed)
2 pieces fennel (sliced)
1 lb cod fillet
1/4 cup basil (chopped)

Instructions

Preheat oven to 450F.
In a bowl, make a marinade by mixing garlic, olive oil, salt, and thyme.
On a cast iron skillet or a sheet pan, spread the sweet potatoes and fennel, and drizzle 1/3 of the marinade. Place in the oven for 10 minutes.
Add the cod fillet and the remaining marindate to the vegetables and place it back in the oven for another 15 minutes.
Garnish with basil.

Notes

Cod fillet can be replaced with any fish of choice like tuna and salmon.

Nutrition