Baked Thai cod with grilled fennel
3
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 2 • Difficulty: Easy
Ingredients
Root Ginger
1 inch slice(s), peeled
Lemon grass stems
2 individual, roughly chopped
Chilli, green or red
2 individual, roughly chopped
Garlic
2 clove(s), peeled and roughly chopped
Shallots
2 medium, peeled and roughly chopped
Lime Juice, Fresh
10 ml
Coriander, fresh
10 sprig(s), handful
Thai Fish Sauce
2 tablespoon(s)
Cod, raw
2 fillet(s), medium
Chilli, green or red
1 individual
Lime Juice, Fresh
20 ml
Olive Oil
1 tablespoon(s)
Soy Sauce
½ tablespoon(s)
Fennel
2 individual, sliced length ways into 1cm thick pieces
Instructions
1
Preheat the oven to 200C (180C fan) and line a baking tray with parchment paper.
2
Blitz the ginger, lemongrass, green chillies, garlic, shallots, lime and fish sauce with and hand blender or a mini chopper until a rough mixture is formed. Place the fillets of cod onto the prepared baking tray and spread the paste over the top.
3
Mix together the red chilli, lime juice, olive oil and soy sauce and pour over the fennel, tossing to coat. Heat a griddle pan over medium/high heat and once hot, cook the fennel for about 4-5 minutes per side, cooking until dark grill marks appear.
4
Once cooked, surround the fish with the fennel and bake in the oven for about 22-25 minutes until the fish is cooked through.
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