Recipe: Roasted Cod with Fennel and Grapes
This Roasted Cod with Fennel and Grapes recipe is ready in about 40 minutes and puts cod front and center — no fillers, no shortcuts on flavor.
Ingredients
- 1 pound cod loin, cut into four equal pieces
- 2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon orange zest
- 1/4 teaspoon sea salt, divided
- 1 tablespoon white wine vinegar
- 1 tablespoon orange juice
- 1 tablespoon minced shallot
- 1/4 teaspoon ground coriander
- 1 teaspoon honey
- 1 tablespoon fresh chopped oregano
- 1 cup red California grapes, halved
Instructions
- In small bowl, combine 1 tablespoon olive oil with lemon juice, orange zest, 1/8 teaspoon salt and pepper.
- Bake 10-12 minutes, or until desired doneness is reached.
- While cod is baking, in small bowl, combine remaining olive oil, remaining salt, pepper, vinegar, orange juice, shallot, coriander, honey and oregano; set aside.
- Halve and core fennel bulb then thinly slice and place in separate bowl.
- Add grapes and dressing; toss to combine.
- Serve cod topped with fennel and grape salad.
- Garnish each serving with 1 tablespoon chopped fennel fronds.
Cook’s Notes
The texture tells you everything: perfectly cooked fish flakes easily with a fork but still looks slightly glossy, not chalky. Pull it right when it starts to flake — it’ll keep cooking a little after it’s out of the oven.
Ingredient Swaps
You can swap in another firm white fish if cod isn’t available, but avoid substituting a delicate, flaky species for a firmer one called for here — the cook time and handling are different.
Serving Suggestions
Keep the sides light — fish doesn’t need much competing for attention. A simple starch and something acidic (lemon, a light slaw) rounds it out without overshadowing it.
Storage & Reheating
Keeps well in the fridge for 3-4 days in a sealed container. Reheat covered in a low oven (around 300°F) to warm through without drying it out further.
Common Questions
Can I substitute the cod in this recipe?
Yes, in most cases — see the Ingredient Swaps note above for specifics on what works best.
How should I store leftovers?
See the Storage & Reheating note above — it varies by cooking method, so check the specific guidance for this dish.
How do I know when it’s fully cooked?
Use a meat thermometer when possible rather than relying on time alone — wild game and fish cook faster than most people expect.