Gluten-free cod and fennel pan
Gluten-free cod and fennel pan with fresh orange and dill. A light, aromatic dinner made in one frying pan.
At a glance
- Serves 2
- Prep time: 10 min
- Cooking time: 15 min
- Total time: 25 min
- Calories: 230 kcal per serving
- Protein: 28 g
- Fat: 7 g
- Carbs: 12 g
Ingredients
- 300g cod fillet
- 1 bulb of fennel
- 1 orange
- 1 bunch of dill
- 1 tbsp olive oil
Method
You’ll need: chopping board · knife
- Wash the fennel thoroughly and cut the bulb into thin strips.
- Peel the orange, remove the white pith and cut the flesh into rough pieces.
- Cook the fennel strips gently in the hot olive oil until soft and lay the cod fillets on top of the veg.
- Add the orange pieces, put the lid on and let the fish steam for a good 8 min until cooked.
- Pick the dill from the stalks and scatter it over the fish before serving.
Good to know
Fish doesn't always have to be fried. Steaming it on fennel and orange gives you an incredibly tender fillet full of aromatic notes.
Swaps
Orange → lemon (if you like it less sweet and noticeably more sour, simply drizzle the finished fish with fresh lemon juice).
Cooking tips
Never cook the fish too hot. White fish falls apart straight away and turns very dry if the protein sets completely from too much heat.
Storage
Steamed fish often tastes dry when reheated the next day, so it's best always made fresh.
Allergens
Contains fish. Completely gluten-free and lactose-free.
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