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🍽️ Oven Cod with Fennel and Carrots

380 kcal · 30 min · 4 servings

Ingredients

• 4 Cod fillets (approx. 1 kg fish) or one large piece of cod
• 1 Lemon (juice)
• Salt
• Pepper (from the mill)
• 3 bulbs fennel
• 4 carrots
• 250 g whipping cream
• 2 sprigs dill
• 0.5 bunch basil

Instructions

1. 1. Rinse the cod under cold water.
2. 2. Pat the fish completely dry with a kitchen towel.
3. 3. Drizzle the cod with lemon juice.
4. 4. Rub the fish with salt and pepper.
5. 5. Wash the fennel thoroughly.
6. 6. Cut off the green fennel fronds and set them aside.
7. 7. Halve the fennel bulbs.
8. 8. Slice the fennel bulbs into thin strips.
9. 9. Peel the carrots.
10. 10. Peel the carrots.
11. 11. Halve the carrots lengthwise.
12. 12. Dice the carrots into fine cubes.
13. 13. Bring water to a boil and salt it.
14. 14. Cook the fennel and carrot vegetables in the boiling water for 3 minutes (blanching).
15. 15. Drain the vegetables.
16. 16. Squeeze the vegetables well to remove excess moisture.
17. 17. Mix the cream with the drained vegetables in a large baking dish.
18. 18. Season the vegetable-cream mixture with salt and pepper.
19. 19. Place the cod cutlets on top of the vegetables.
20. 20. Wash the fennel fronds, dill, and basil.
21. 21. Finely chop the herbs.
22. 22. Take half of the chopped herbs.
23. 23. Sprinkle the herbs over the fish and vegetables.
24. 24. Preheat the oven to 200 degrees Celsius.
25. 25. Bake the fish in the oven for about 15 to 20 minutes.
26. 26. Take the remaining half of the chopped herbs.
27. 27. Sprinkle the remaining herbs over the dish before serving.

Nutrition per serving

• kcal: 380
• Protein: 42 g · Fett/Fat: 18 g · Carbs: 12 g