Cod With Fennel, Mushrooms, Tomato & Dill

“...and sprinkled with lemon, yummy!”

Ingredients Nutrition

  • vegetable oil cooking spray
  • 1 medium red onion, sliced
  • 12 cup mushroom, chopped
  • 12 fennel bulb, sliced
  • 1 lb cod, cut into 4 equal portions
  • 1 large tomatoes, cut in 4 thick slices
  • 1 lemon, cut in 6 wedges
  • 14 teaspoon salt
  • 14 teaspoon pepper, freshly ground
  • 12 teaspoon dried dill (or 1 teaspoon fresh dill)


  1. Season cod with salt and pepper and squeese 2 lemon wedges over; set aside.
  2. Spray nonstick frypan with veggie spray, heat over high heat, add mushrooms, fennel and onion, reserving 4 onion slices. Cook stirring until onions are soft, about 5 minutes. Reduce heat to medium. Place the 4 pieces of cod on top of the veggies; place one slice of tomato on top each piece of cod and one slice of reserved onion slices on top of tomato. Sprinkle with Dill and squeese 2 more wedges of lemon over all; cover and simmer until cod is cooked through and flakes easily with a fork, about 15 minutes.
  3. Garnish with remaining lemon wedges and sprigs of fennel leaves.

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