Lemon and Feta Baked Cod with Asparagus, Leeks & Fennel
This is one of my favourite dishes to bake that can be altered with the seasons. Asparagus and leeks are abundant in the UK in Spring and the flavours complement the light and fresh cod fillet perfectly. You can of course mix this up with any vegetables you have at home!
Servings: 4
Time: 35 minutes
Ingredients
4 cod fillets
glug of olive oil
1 tsp salt
1 tsp pepper
2 tsp thyme, fresh or dried
1 lemon, zest & juice
2 tbsp coconut oil
1 large or 2 small fennel bulbs, outer skin removed and thinly sliced
2 leeks, thinly sliced
1 courgette, sliced
4 cloves garlic, chopped
bunch of asparagus
1 lemon, juiced
1 tbsp fresh thyme or parsley
100ml vegetable stock
50ml white wine *optional - can add a little more stock instead
50g feta
2 tbsp pine nuts
Method
Preheat oven to 180°C. Put the cod in a bowl, and coat with the olive oil, salt, pepper thyme and lemon juice/zest. Set aside.
Heat the coconut oil in a large frying pan, add the fennel and cook for 5 minutes until tender. Add the leeks, courgette and garlic and cook for a further 5 minutes until just golden.
Then add the asparagus, lemon, thyme, stock and wine (if using) and simmer until the veg are tender with a bite and liquid has reduced slightly.
Transfer to an ovenproof dish and nestle the cod fillets amongst the veg. Crumble over the feta and sprinkle with pine nuts. Bake for 15 minutes.
Serve with quinoa, puy lentils, new potatoes or just on its own!