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Autumnal Cod with Saffron-Infused Fennel and Roasted Chestnuts
Autumnal Cod with Saffron-Infused Fennel and Roasted Chestnuts

Autumnal Cod with Saffron-Infused Fennel and Roasted Chestnuts
A sophisticated dish featuring cod with seasonal fennel and chestnuts, enhanced by saffron.
Autumnal Cod with Saffron-Infused Fennel and Roasted Chestnuts
Ingredients:
1
Servings
  • 200
    g
     cod fillet
  • 150
    g
     fennel bulb
  • 50
    g
     chestnut
  • 0.5
    g
     saffron
  • 15
    ml
     olive oil
  • 10
    ml
     lemon juice
  • 5
    g
     parsley
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Autumnal Cod with Saffron-Infused Fennel and Roasted Chestnuts
Instructions:
  1. Preheat the oven to 180°C.
  2. Slice the fennel bulb thinly and place in a baking dish.
  3. Drizzle with olive oil and sprinkle with saffron threads.
  4. Roast the fennel in the oven for about 15 minutes.
  5. Add the cod fillet on top of the fennel, season with salt and pepper.
  6. Scatter roasted chestnuts around the fish.
  7. Return to the oven and bake for another 10 minutes until the cod is cooked through.
  8. Drizzle with lemon juice and garnish with chopped parsley before serving.
Nutrition Per Serving 429 g Per 100g
Energy 457.9 kcal 107 kcal
Protein 39.2 g 9.1 g
Fibre 7.4 g 1.7 g
Salt 0.3 g 0.1 g
Sugar 11.4 g 2.7 g
Carbohydrates 38.8 g 9.0 g
Fat 16.4 g 3.8 g
  • 200
    g
     cod fillet
  • 150
    g
     fennel bulb
  • 50
    g
     chestnut
  • 0.5
    g
     saffron
  • 15
    ml
     olive oil
  • 10
    ml
     lemon juice
  • 5
    g
     parsley
1
Servings
0

Preheat the oven to 180°C.

Slice the fennel bulb thinly and place in a baking dish.

Drizzle with olive oil and sprinkle with saffron threads.

Roast the fennel in the oven for about 15 minutes.

Add the cod fillet on top of the fennel, season with salt and pepper.

Scatter roasted chestnuts around the fish.

Return to the oven and bake for another 10 minutes until the cod is cooked through.

Drizzle with lemon juice and garnish with chopped parsley before serving.

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