Cod fish with potatoes, fennel and carrots

Simple to make, this seafood and vegetable dinner is elegant enough for special occasions.
Recipe and photo provided by CanolaInfo.org
330 cal Serves 4
Prep time 0h 10m
Cook time 0h 30m
Total time 0h 40m
Skillet of cooked cod fillets, fennel potatoes and carrots

Ingredients

Directions

  1. 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.

  2. Step 2

    Whisk together chicken broth and tomato paste and add to pan along with orange peel. Simmer 10 minutes, covered.

  3. 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

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