Easy Baked Cod with Apple and Fennel is a bright, one-pan weeknight dinner that lands on the table in about 30 minutes. Sweet-tart apple and anise-y fennel make mild cod pop—no cream, no wine, just clean flavors. I’m a US recipe editor; I test-baked this twice—best texture came at 12–14 minutes for 1-inch fillets at 425°F (220°C).
Ingredients
- 4 cod fillets, center-cut, 5–6 oz (140–170 g) each
- 1 large fennel bulb, cored and very thinly sliced (about 3 cups / 300 g), fronds reserved for garnish
- 1 tart apple (e.g., Granny Smith), cored and thinly sliced (about 1½ cups / 150 g)
- 1 small yellow onion, thinly sliced (optional)
- 2 tbsp olive oil, divided
- 1 tsp lemon zest + 1 tbsp lemon juice
- 2 garlic cloves, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- ¾–1 tsp kosher salt, divided
- ½ tsp black pepper, divided
- Pinch red pepper flakes (optional)
- Lemon wedges, to serve
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Already dairy-free | No butter or cream needed. |
| Gluten-free | Already gluten-free | Check sides (use GF bread/rice). |
| No alcohol/pork | Already compliant | For smoky depth, use smoked paprika (not bacon). |
| No fennel | 1 large onion + ½ tsp crushed fennel seeds | Similar flavor profile, budget-friendly. |
| No cod | Haddock, pollock, or halibut | Adjust timing to thickness; pull at 135–140°F and carryover to 145°F (63°C). |
| No Granny Smith | Firm pear or Honeycrisp apple | Keep slices thin so they roast tender. |
Easy Baked Cod with Apple and Fennel
- Total Time: 32 minutes
- Yield: 4 servings 1x
Description
One-pan, 30-minute dinner with flaky cod, sweet-tart apple, and tender fennel—bright lemon, garlic, and thyme. Naturally dairy-free and gluten-free.
Ingredients
- 4 cod fillets, 5–6 oz (140–170 g) each
- 1 large fennel bulb, thinly sliced (about 3 cups / 300 g), fronds reserved
- 1 tart apple (e.g., Granny Smith), thinly sliced (about 1½ cups / 150 g)
- 1 small yellow onion, thinly sliced (optional)
- 2 tbsp olive oil, divided
- 1 tsp lemon zest + 1 tbsp lemon juice
- 2 garlic cloves, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- ¾–1 tsp kosher salt, divided
- ½ tsp black pepper, divided
- Pinch red pepper flakes (optional)
- Lemon wedges, to serve
Instructions
- Heat oven to 425°F (220°C). Toss fennel, apple, and onion with 1½ tbsp oil, half the salt and pepper, and red pepper flakes on a parchment-lined sheet pan. Spread thin.
- Roast 10 minutes. Pat cod dry; brush with remaining oil and season with remaining salt and pepper, lemon zest, garlic, and thyme.
- Scoot veg; place cod on top. Roast 12–14 minutes until flaky and at 145°F (63°C). Splash with lemon juice. Optional: broil 1–2 minutes. Garnish with fennel fronds.
Notes
Slice fennel and apple thin for quick roasting. Add 1/4 tsp smoked paprika for smoky depth; swap cod with haddock or pollock as needed.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cod fillet with fennel & apple
- Calories: 230
- Sugar: 6
- Sodium: 310
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 13
- Fiber: 3
- Protein: 30
- Cholesterol: 60
Keywords: easy baked cod with apple and fennel, baked cod, cod with fennel, cod sheet pan, one-pan baked cod, weeknight fish dinner, dairy-free cod recipe, gluten-free fish dinner, healthy baked cod, lemon garlic cod
Step-By-Step Instructions
- Prep the pan. Heat oven to 425°F (220°C). Line a sheet pan with parchment. Toss fennel, apple, and onion with 1½ tbsp oil, half the salt and pepper, and the red pepper flakes. Spread in a thin, even layer.
- Start the roast. Roast the fennel-apple base 10 minutes. Meanwhile, pat cod dry. Brush with remaining ½ tbsp oil, then sprinkle with remaining salt, pepper, lemon zest, garlic, and thyme.
- Add the cod & finish. Scoot the veg to make room; set cod on top. Roast 12–14 minutes until the fish flakes and registers 145°F (63°C) at the thickest part. Splash with lemon juice. Optional: broil 1–2 minutes for light browning. Garnish with fennel fronds.
Pro Tips & Variations for Easy Baked Cod with Apple and Fennel
- Slice thin. Shave fennel and apple thin so they soften in the short roast time.
- Thickness = time. Aim for 1-inch-thick fillets; plan about 10 minutes per inch after adding the fish.
- Keep it dry. Pat cod very dry; moisture is the #1 cause of steaming instead of roasting.
- Add gentle smoke. Sprinkle ¼ tsp smoked paprika over the cod for bacon-like depth without pork.
- One-pan meal. Toss ½ lb (225 g) baby potatoes (halved) with the veg and roast them 10 minutes before adding the cod.
- Herb swap. Thyme can become dill, parsley, or tarragon—use what you have.
Serving Suggestions for Easy Baked Cod with Apple and Fennel
- Over lemony quinoa or wild rice.
- With roasted baby potatoes or mashed sweet potatoes.
- Next to a peppery arugula salad with olive oil and lemon.
Storage & Reheating
- Refrigerate: Cool quickly; store cod and veg separately in shallow containers up to 2 days.
- Freeze: Cod (without veg) up to 2 months; wrap airtight. Thaw overnight in the fridge.
- Reheat: Oven 300°F (150°C) for 8–10 minutes until warm; or microwave at 50% power for 60–90 seconds, then finish in the oven to keep the texture.
- Food safety: Fish is done at 145°F (63°C); discard if it smells sour or feels slimy.
Troubleshooting
- Fish released water: Pat fillets very dry and preheat the pan; high heat (425°F) prevents steaming.
- Fennel still crunchy: Slice thinner or pre-roast the veg 2–3 minutes longer before adding cod.
- Overcooked cod: Start checking at 10–11 minutes; pull at 135–140°F and let carryover heat finish.
FAQs
Q1: Can I bake frozen cod?
A1: Thaw first for even cooking. Pat very dry, then proceed as written.
Q2: What apples work best?
A2: Tart, firm apples like Granny Smith or Honeycrisp hold shape and balance the savory fennel.
Q3: Can I use salmon instead?
A3: Yes. Roast to 125–130°F (52–54°C), 10–12 minutes depending on thickness.
Nutrition (per serving)
Calories: ~230; Protein: ~30 g; Carbs: ~13 g; Fat: ~7 g