Baked Cod

Ingredients

• Cod

  Fish, atlantic, raw

  24 oz or 680g

• Salt

  Table

  ¾ tsp or 5g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Lemons

  Raw, without peel

  1 fruit, small or 58g

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Onions

  Raw

  1 small or 70g

• Fennel

  Bulb, raw

  1 ¼ cup, sliced or 109g

• Cherry tomatoes

  Red, ripe, raw, year round average

  2 cup, chopped or sliced or 360g

• Capers

  Canned

  3 tbsp, drained or 27g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Thyme

  Fresh

  1 tbsp or 2g

• Chicken broth

  Soup, canned, ready-to-serve

  ½ cup or 120g

Directions

1. Preheat the oven to 375°F and place a rack in the center. Lightly coat a 9x13-inch baking dish with nonstick spray.
2. Pat the cod fillets dry and place them in the baking dish. Season with 1/2 teaspoon of salt and black pepper, then squeeze lemon juice over the top.
3. In a large skillet over medium heat, heat the olive oil. Add the onion, fennel, tomatoes, and remaining 1/4 teaspoon salt. Sauté for 8 to 10 minutes until tender and tomatoes begin to break down. Add the white wine and let it reduce for 1 minute, then stir in the capers.
4. Spoon the tomato-fennel mixture around the cod in the baking dish. Bake in the oven for 12 to 15 minutes, until the fish is opaque and flakes easily with a fork. Sprinkle with fresh thyme and serve hot.

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