Red Meat Allergy Friendly Herb-Baked Cod with Fennel and Leeks
Total time45 min
Prep time15 min
Cook time30 min
5.0(29)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil, divided
- 2 medium leeks, white and light-green parts only, halved lengthwise and thinly sliced
- 1 medium fennel bulb, cored and thinly sliced
- 3 garlic cloves, thinly sliced
- ½ tsp salt, divided
- 4 cod fillets (about 6 oz each)
- ½ tsp sweet paprika
- ½ tsp ground ginger
- ½ cup low-sodium chicken broth
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp fresh dill, finely chopped
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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