Baked Cod with Fennel & Lemon

Bonus: There's white wine in it!
Publish date:
baked cod with fennel and lemon

Recipe by Joe Piccirillo

Start to Finish: 25 minutes

Servings: 4


  • 1 large bulb fennel, thinly sliced (about 2 cups)

  • 2 large shallots, chopped

  • 3 large cloves garlic, finely chopped

  • 2 tbsp. olive oil

  • 4 skinless cod fillets (6 to 8 oz. each)

  • 1/4 cup white wine

  • 1/4 cup chopped fresh oregano leaves, plus more for garnish

  • 2 lemons, thinly sliced

  • chopped fresh flat-leaf parsley leaves, for garnish


Preheat oven to 450°. In large ovenproof skillet, cook first 3 ingredients in oil over medium heat, stirring occasionally, until browned, about 10 minutes. Add fish and wine to skillet; season. Top with chopped oregano and sliced lemons. Bake until fish is flaky, about 15 minutes. Garnish.