Baked Lingcod With Tomato & Fennel

Lean into the cooler weather with this warming, baked lingcod recipe. Served on a bed of jammy, slow-roasted cherry tomatoes and fennel, the fish is baked until tender and perfectly moist. Be sure to add this beautiful yet simple baked lingcod recipe to your holiday repertoire!

Ingredients

Fish Marinade

• 1 lb lingcod portioned fillet
• 1 1/2 tablespoon olive oil
• 3 cloves garlic - minced
• lemon zest from one lemon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cracked pepper
• 1 tablespoon fresh thyme

Roasted Vegetables

• 1/2 of a white onion - thinly sliced
• pinch salt and pepper
• juice of one lemon
• 1 teaspoon olive oil
• ¼ cup stock (fish or vegetable)
• 1 fennel bulb - very thinly sliced
• 1 lb cherry, grape or baby heirloom tomatoes
• Garnish with fennel fronds or fresh thyme sprigs

Directions

1. Preheat oven to 400F.
2. Place fish in a mixing bowl or shallow dish. Add oil, garlic, salt, pepper, thyme, and lemon zest. Gently massage into flesh until evenly covered, then set aside.
3. In a lightly oiled baking dish or cast iron pan, layer the base with thinly sliced onions. Scatter sliced fennel and tomatoes over top. Drizzle with 1 teaspoon olive oil, lemon juice from ½ a lemon, stock and sprinkle with a generous pinch of salt and pepper. Lightly shake to distribute oil and seasonings.
4. Place in the oven for 30-35 minutes, gently mixing halfway through. Place the fish overtop, skin side down. Drizzle any leftover marinade over the fish and tomatoes. Place back in the oven and cook for 7-8 minutes or until fish cooks to desired doneness.
5. Remove from oven. Squeeze with remaining ½ lemon, garnish and serve.

Notes

• This recipe works well with any white fish! Substitute the lingcod with portions of halibut, sablefish, or whatever you have on hand.
• Serve this recipe alongside you favourite grains or greens and you've got yourself a balanced and nutritious meal.

Servings: 2 people (generous servings)