Roasted Cod With Potatoes, Fennel, And Tomatoes

1. 1

   Heat oven to 400u00b0 F. Toss the potatoes, sliced fennel, oil, paprika, and 1/2 teaspoon each salt and pepper on a large rimmed baking sheet. Roast until the potatoes are browned on the bottom, 18 to 22 minutes. Turn the vegetables.

2. 2

   Season the cod with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place on top of the vegetables, along with the tomatoes. Continue to roast until the cod is cooked through and the potatoes are tender, 8 to 10 minutes.

3. 3

   Meanwhile, combine the mayonnaise and lemon juice in a small bowl.

4. 4

   Serve the cod and vegetables over the mayonnaise, topped with the fennel fronds.

* Per serving · 4 servings · Values may vary.

No additional tips available.