Garlic & Lemon Baked Cod

• 1 to 1 1/2 lbs cod
• 1 Tbsp Madagascar Black Pepper Olive Oil
• 1 tsp kosher salt
• ½ tsp pepper
• 2 tsp fresh thyme
• zest from one lemon
• 2 Tbsp Athinolia (Greek) EVOO
• 1 large fennel bulb, cored and thinly sliced (or you can sub celery and more asparagus)
• 1 large leek, using the white and light green parts, thinly sliced into half-moons
• 4 garlic cloves, rough chopped
• 1 Tbsp finely chopped preserved lemon (or sub zest from another fresh lemon)
• 1 Tbsp fresh thyme
• ½ cup chicken or veggie broth or stock, or more as needed
• ½ cup white wine (or you can use more broth and a squeeze of lemon)
• A generous pinch salt and pepper
• 1  large bunch asparagus, cut into 1 to 2-inch pieces, and discard tough ends.

Preheat oven 400F

1. Cut cod into 4 pieces and pat dry. Place in a large bowl, drizzle with Madagascar Black Pepper Olive Oil and sprinkle with the salt, pepper, thyme, and lemon zest and gently toss to coat well. Set aside.
2. Heat 2 tablespoons Athinolia (Greek) EVOO over medium heat in an oven-proof skillet, cast iron skillet, or dutch oven. Add fennel and saute 5-7 minutes, stirring, until just tender.  Add the leeks and garlic and continue stirring and cooking, until the leeks are golden and tender.  Add the preserved lemon, ( or fresh lemon zest), fresh thyme, broth, and white wine. Stir in salt and pepper, simmer on medium-low heat until liquid has reduced by half, and fennel is tender (about 5 minutes)
3. If the fennel needs to cook a bit longer, add another splash of broth and cover the pan for a few minutes, and cook until tender. Once fennel is tender, add asparagus and stir and cook for 2 more minutes- until asparagus turns bright green.  If the mixture seems dry, add another splash of broth- you want this slightly wet ( ¼- ½ inch liquid in the bottom of the pan).
4. Place the cod in the pan, scraping out any excess marinade over the fish.  Bake in the oven until fish is cooked through (10-15 minutes, or until fish is flaky).
5. Divide into four bowls and top with a sprig of thyme and a lemon wedge.
6. This can be served on its own for a low-carb dinner, or serve with basmati rice, quinoa, or cauliflower rice.