Photo of Baked Thai cod with grilled fennel by WW

Baked Thai cod with grilled fennel

Points® value
Total Time
40 min
10 min
30 min


Root Ginger

1 inch slice(s), peeled

Lemon grass stems

2 individual, roughly chopped

Chilli, green or red

2 individual, roughly chopped


2 clove(s), peeled and roughly chopped


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)


2 individual, sliced length ways into 1cm thick pieces


  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.