Baked Cod with Fennel Vegetables

Ingredients

• 2 Organic lemons
• 2 bulbs of fennel
• 6 green pitted olives
• 6 black pitted olives
• 4 tbsp olive oil
• Salt
• black pepper (freshly ground)
• 600 g cod fillet

Instructions

1. 1.

   Wash the lemons, pat them dry and slice thinly. Squeeze one slice and set aside 1 tbsp lemon juice. Clean the fennel, wash it, quarter it, remove tough stems and cut into strips.

2. 2.

   Place olives, fennel and lemon slices in a baking dish. Drizzle with 2 tbsp oil and season with salt and pepper. Bake in a preheated oven at 220 °C (200 °C fan; gas: level 3–4) for about 10 minutes.

3. 3.

   Meanwhile rinse the cod fillet under cold water, pat dry and cut into four equal pieces. Season with salt and pepper and drizzle with the reserved lemon juice. Place the fish on top of the vegetables, pour remaining oil over it and bake at 120 °C (100 °C fan; gas: level 1–2) for another 20–25 minutes.