Roasted Cod with Zucchini, Fennel & Onion

Freshen up your dinner routine with this light and bright skillet supper.
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Roasted Cod with Zucchini, Fennel & Onion

Recipe by Janet Taylor McCracken

  • 4Servings


  • 1 bulb fennel, trimmed and thinly sliced, plus fronds reserved

  • 1 onion, thinly sliced

  • 1 medium zucchini, sliced

  • 2 tbsp. olive oil

  • 1/2 cup white wine

  • 1 cup vegetable stock

  • 1 tbsp. chopped fresh oregano

  • 4 cod or halibut fillets (5 oz. each)

  • 1 baguette, warmed


In large ovenproof skillet, toss sliced fennel, onion, and zucchini in oil; season. Broil, stirring once, until browned in spots, about 10 minutes. Stir in wine, stock, and oregano. Place fish on top; season. Broil until fish is just opaque in center, about 7 minutes. Top with fennel fronds; season. Serve with baguette.