Cod with Fennel and Potatoes

Prep Time:
15 mins
Total Time:
40 mins

In this recipe, all of the ingredients go into just one skillet -- and come out as a delicious and healthy meal.


  • 1 tablespoon olive oil

  • 1 small onion, diced

  • 3 cloves garlic, minced

  • 1 fennel bulb, trimmed and cut into ½-inch pieces (reserve fronds for garnish)

  • 1 pound russet potatoes, peeled, halved lengthwise, and thinly sliced

  • 1 can (14 ½ ounces) reduced-sodium chicken broth

  • 2 tablespoons tomato paste

  • 3 strips orange zest, ½-inch-wide

  • Coarse salt

  • 4 skinless, boneless cod fillets, (6 ounces each)


  1. In a 12-inch skillet, heat oil over medium heat. Add onion and garlic. Cook, stirring frequently until onion is soft, about 7 minutes. Add tomato paste; stirring to combine. Add fennel, potatoes, chicken broth or water, and orange zest; season with salt and pepper; stirring to combine. Cover, and simmer until vegetables are tender, about 10 minutes.

  2. Season fish with salt and pepper. Place on top of vegetables in skillet; reduce heat. Cover; simmer until fish is opaque throughout, 8 to 10 minutes. Serve with chopped reserved fennel fronds.

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