Preparation time is 10minutes
Cook time is 1hours
Total time is 1hours 10minutes
Serve is for 4 people
Estimated cost per serve is 5.46 dollar
Difficulty level: 2 out of 4
9 Ingredients
- 1 bulb fennel, trimmed and sliced, fronds reserved
- 2 medium red onions, peeled and sliced
- 2 medium lemons, thinly sliced into rounds
- 400grams baby potatoes, halved
- 600grams cod, skinless
- 150grams cherry tomatoes, halved
- 2tablespoons olive oil
- 3tablespoons parsley, fresh, chopped
- 1 pinch cracked black pepper
Description
This simple traybake is light and perfect for summer evenings.
Method
Step 1 of 3
Pre-heat the oven to 180°C. Place the vegetables and lemon slices in a large roasting tin and toss in a tablespoon of oil. Spread out in a single layer and roast for 45 minutes.
Step 2 of 3
Place the fish fillets on top of the vegetables, season with black pepper and place back in the oven for 12-15 minutes, until the cod is cooked through.
Step 3 of 3
Serve with parsley and fennel fronds on top.
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