- 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
- 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.
- 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)
- 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).
- 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).
- Divide into four bowls and top with a sprig of thyme and a lemon wedge.
- This can be served on its own for a low-carb dinner, or serve with basmati rice, quinoa, or cauliflower rice.