Baked Cod Fillet on Fennel

Ingredients

• 2 bulbs fennel (≈200 g each)
• 20 g Parsley (1 bunch)
• 20 g Gouda cheese (1 piece)
• 1 organic lemon (zest and juice)
• Salt
• Pepper
• 600 g cod fillet (4 fillets)
• 2 tbsp olive oil
• 150 ml fish stock
• 200 g Cherry tomatoes

Instructions

1. 1.

   Wash, trim, and slice fennel into thin rounds. Wash parsley, shake dry, and roughly chop. Grate Gouda cheese. Combine parsley, lemon zest, Gouda, salt, and pepper.

2. 2.

   Rinse cod fillets under cold water, pat dry, drizzle with a little lemon juice, and season with salt. Lightly oil a baking dish and layer fennel. Place fish on top and spread the herb mixture over it. Pour fish stock around the edges. Bake in a preheated oven at 200 °C (180 °C fan) for about 10 minutes.

3. 3.

   Meanwhile wash cherry tomatoes and halve them. Add to the baking dish and bake another 10 minutes. Before serving drizzle with remaining olive oil and a splash of lemon juice.