Orange-braised fennel with baked cod & olives
Cod baked over slow orange-braised fennel with black olives and a parsley finish.
Chermoula fish traybake with potatoes & peppers
White fish over a chermoula-spiced tray of potatoes, peppers and olives.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Blitz herbs, garlic, spices, lemon and 3 tbsp oil into chermoula.
- Step 2
Toss potatoes, peppers and onion in the last oil; roast at 200C fan for 30 minutes.
- Step 3
Coat the fish in half the chermoula; sit on the tray with olives for 12 minutes.
- Step 4
Remaining chermoula over everything.
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Nutrition per serving
| Calories | 440 kcal |
|---|---|
| Protein | 32g |
| Carbohydrates | 36g |
| – of which sugars | 6g |
| Fibre | 6g |
| Fat | 19g |
| – of which saturates | 3g |
| – of which omega-3 | 0.5g |
| Calcium | 90mg |
| Iron | 2.8mg |
| Salt | 0.9g |
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