Cod fish with potatoes, fennel and carrots
Simple to make, this seafood and vegetable dinner is elegant enough for special occasions.
330 cal
Serves 4
Prep time
0h 10m
Cook time
0h 30m
Total time
0h 40m
Ingredients
Directions
-
Step 1
In large non-stick pan, heat canola oil over medium-high heat. Add onion and garlic and sauté until onion is soft, about 6 to 7 minutes. Add fennel and continue to cook until fennel is tender crisp, about 4 to 5 minutes. Add potatoes and carrots. Continue cooking. -
Step 2
Whisk together chicken broth and tomato paste and add to pan along with orange peel. Simmer 10 minutes, covered. -
Step 3
Place cod fillets on top of vegetables. Cover pan and cook 10 minutes longer or until fish is cooked throughout. To serve, garnish with fennel fronds.
Nutritional information
Per serving (1 of 4)
- Calories
- 330
- Protein
- 25 g
- Sodium
- 160 mg
- Potassium
- 1570 mg
- Total fat
- 8 g
- Saturated fat
- 0.5 g
- Cholesterol
- 50 mg
- Carbohydrates
- 40 g
- Fibre
- 8 g
- Sugars
- 6 g
- Added sugars
- 0 g
