
Cod with asparagus & fennel
A light and fresh Mediterranean dish with juicy cod, green asparagus, and fennel. Cooked in parcels for maximum flavour and simplicity. Perfect for a healthy dinner.
Serves: 4
Preparation: 10 min
Cooking: 20 min
Total time: 30 min
Ingredients (for 4 servings)
- 600 grams cod fillet
- 2 fennel bulbs
- 150 grams green asparagus
- 1 lemon
- 2 garlic cloves
- 4 sprigs of thyme
- Sea salt
- Black pepper
- Olive oil
- Baking paper
Preparation
- Preheat the oven to 180 °C.
- Check the cod fillets for bones and cut into 4 equal portions.
- Trim the ends of the asparagus and cut into 3 to 4 pieces.
- Cut the fennel into fine strips. Reserve the fronds for garnish.
- Finely chop the garlic and slice the lemon.
Instructions
- Place each piece of fish on a sheet of baking paper. Fold the edges slightly upward.
- Distribute the fennel, asparagus, garlic, and lemon slices over the fish parcels.
- Place a sprig of thyme on each parcel and drizzle with olive oil, pepper, and salt.
- Close the parcels well and bake for 20 minutes in the oven.
- Serve in the baking paper and garnish with the fennel fronds.