Ginger-Fennel Baked Cod with Lemon Zest

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A gentle, anti-inflammatory seafood dish that reduces bloating while delivering omega-3s for skin health. This mediterranean-inspired seafood (anti-inflammatory) ready in about 24 minutes pairs wild-caught cod fillets, fennel bulb, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 14 min Serves 1 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Slice 1/2 medium fennel bulb into 1/4-inch thick rounds and arrange in a single layer on a parchment-lined baking sheet.
  2. Step 2: Place 4 oz wild-caught cod fillets on top of fennel; rub 1 tsp grated fresh ginger evenly over fish and drizzle with 1 tsp olive oil.
  3. Step 3: Bake for 12-14 minutes until fish flakes easily with a fork and edges are golden, then sprinkle with 1/2 tsp lemon zest until the lemon scent is fragrant.

Frequently asked questions

How long does Ginger-Fennel Baked Cod with Lemon Zest take to make?

Total time is about 24 minutes (10 min prep + 14 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ginger-Fennel Baked Cod with Lemon Zest?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Ginger-Fennel Baked Cod with Lemon Zest?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ginger-Fennel Baked Cod with Lemon Zest for a different number of people?

The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Ginger-Fennel Baked Cod with Lemon Zest?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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