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Food EyeSwoon Unplugged:

Slow-Roasted Cod With Citrus and Fennel

While I love a seared, crispy-skinned piece of fish, it’s not really an easy weeknight-friendly preparation. Who wants to stand at the stove fussing over fillets anyway? Instead, I pop my fish into the oven and slow roast it with some veg, serving it up with a bright relish that I’ve made as the fish slowly builds flavor. The result: A cozy, roasted cod one-pot meal that is deliciously easy! I love nothing more than a meal that is rooted in simplicity but looks anything but. Something that you feast on with your eyes first, that alerts all of your senses and beckons you to savor every morsel before you even take a bite. That’s pure enjoyment.

And if you’re looking for more easy recipe ideas to make, head to our recipes hub where you’ll find easy dinner ideas such as Roasted Squash With Dates, Olives, and Orange or Slow Baked Citrus Salmon With Fennel & Herbs to succulent salads like Coriander and Fennel Lemony Cabbage, and mouthwatering desserts like this Vanilla Ginger Pear Crostata. Create a scrumptious feast for many or a cozy meal for one.

Keep reading to make this delicious roasted cod recipe for yourself. And please tag me on Instagram when sharing your creations with @eyeswoon and #eyeswoonunplugged — I can’t wait to hear what you think.

Slow-Roasted Cod With Citrus and Fennel
Slow-Roasted Cod With Citrus and Fennel
Slow-Roasted Cod With Citrus and Fennel

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Slow-Roasted Cod with Citrus and Fennel

Athena Calderone


Serves 4

1 bulb fennel, trimmed, cut into 8 wedges

1/3 cup extra virgin olive oil, divided

3 oranges, zested, sliced, and segmented

3 limes, zested, sliced and juiced

salt + pepper

1 ½ – 2 lbs white fish (cod, halibut, Chilean seabass)

¼ teaspoon Aleppo pepper (optional)

1 serrano chili, sliced thin

1 shallot, sliced thin on mandolin

1 tablespoon apple cider vinegar

1/3 cup green Castelvetrano olives, smashed pits removed

¼ cup chopped dill

2 tablespoons chopped parsley


Preheat the oven to 425°F. Place 3 tablespoons oil in a shallow baking dish. Add the fennel, evenly coated in oil. Zest one orange and one lime over fennel wedges, Season with salt, pepper. Roast until caramelized, 30-35 minutes, turning halfway through. Remove from oven and reduce heat to 275°F.

While fennel is roasting prepare the cod. Cut fish into 4 even sized filets. Zest one orange and one lime over fish then. Season fish with salt, pepper and Aleppo pepper.

Slice 2 oranges and one lime into ¼ inch slices. Haphazardly place fish and citrus slices atop the fennel. Scatter serrano chili slices and add remaining olive oil. Roast until the fish is just opaque throughout, 25 to 30 minutes, depending on thickness.

While the fish roasts, remove the pith and peel from the remaining orange. Working over a bowl, segment the flesh, reserving any juices.

In a small bowl add 1 tablespoon of vinegar and a pinch of salt to the sliced shallots. Allow them to soften 15-20, then drain liquid.

Combine orange segments, olives and herbs in a small bowl loosely combine. When fish is removed from the oven, and just before serving, add a small amount of the flavored oil and reserved orange juice to the mixture. Season with salt and pepper.

Dollop the orange-herb relish and a small pile of the shallots over each piece of fish. To finish, squeeze additional lime, a sprinkle of dill, and flaky sea salt. Be sure to plate each fish with a piece of fennel and a drizzle of the flavored oil!

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