Ingredients
Scale
- 1–1.5 lbs. pound cod loins
- Salt and pepper, to taste
- 1/4 c. olive oil, divided
- 2 fennel bulbs, thinly sliced
- 1 onion, sliced
- 2 c. jarred marinara sauce
- ½ cup chopped basil
- 1/2 c. kalamata olives, pitted
- 1/2 tsp. crushed red pepper, optional
Instructions
1. Preheat oven to 400 F.
2. Drizzle a few tablespoons olive oil in an oven-safe casserole dish. Add thinly sliced fennel, onions, marinara sauce, basil, olives and crushed red pepper. Mix together.
3. Coat cod with the remaining olive oil and season with salt and pepper.
4. Transfer fish to the casserole and place on top of the tomato mixture. Bake until the fish is just cooked through, 10 to 15 minutes.
5. Delicious when served with polenta!
Nutrition
- Serving Size:
- Calories: 278
- Sugar: 7.8 g
- Sodium: 1094.8 mg
- Fat: 16.8 g
- Carbohydrates: 14.7 g
- Protein: 20 g
- Cholesterol: 53.3 mg