Low Fiber Herb-Baked Cod with Fennel and Leeks

Total time45 min

Prep time15 min

Cook time30 min

Low Fiber Herb-Baked Cod with Fennel and Leeks

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Ingredients

4 servings

2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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2 medium leeks, white and light-green parts only, halved lengthwise and thinly sliced
Ingredient note
Low Residue diets limit fibrous vegetables like leeks, but only the more tender white and light green parts are used and the amount per serving is modest, so it is likely Low Residue. If you prefer to always avoid leek, please tap it and change its rating to Red.
1 medium fennel bulb, cored and thinly sliced
Ingredient note
Low Residue diets limit fibrous vegetables like fennel bulb, but only a modest amount goes into each serving, so it is likely Low Residue. If you prefer to always avoid fennel bulb, please tap it and change its rating to Red.
3 garlic cloves, thinly sliced
½ tsp salt, divided
4 cod fillets (about 6 oz each)
½ tsp sweet paprika
½ tsp ground ginger
Ingredient note
Low residue diets limit seeds and coarse spices. Only a trace of ground ginger is likely Low Residue. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
½ cup low-sodium chicken broth
2 tbsp fresh parsley, finely chopped
Ingredient note
Low residue diets limit fibrous leafy greens and herbs. Parsley is used here only as a small amount of chopped fresh herb for seasoning, so it is likely low residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
2 tbsp fresh dill, finely chopped
Ingredient note
Low residue diets limit fibrous leafy greens and herbs. Dill is used here only as a small amount of chopped fresh herb for seasoning, so it is likely low residue. If you prefer to always avoid dill, please tap it and change its rating to Red.

Instructions

1
Preheat the oven to 400°F (205°C). Heat 1 tbsp of the olive oil in a large oven-safe skillet over medium heat until shimmering.
2
Add the leeks and fennel to the skillet with a pinch of the salt. Cook, stirring occasionally, until softened and the leeks are translucent, about 8–10 minutes.

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