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Mediterranean Roasted Cod

One Star Guiding Stars
  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    15 minutes
  • Cook Time:

    15 minutes


1 Tbsp. olive oil
1 fennel bulb, trimmed, halved, cored, and sliced thin
1 onion, halved and sliced thin
4 (4- to 6-oz.) cod fillets
Salt and pepper
6 Taste of Inspirations Rosemary Crisps, crushed fine
2 garlic cloves, sliced thin
1 cup reduced-sodium cannellini beans, drained and rinsed
1 cup water
3/4 cup Nature's Place Organic Marinara Pasta Sauce
1/2 cup chopped roasted red peppers
1/2 cup frozen Hannaford Chopped Spinach, thawed and squeezed dry
1 tsp. white wine vinegar
Mediterranean Roasted Cod


1. Place a rack in center of oven and heat to 400 degrees.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until shimmering. Add fennel and onion and cook, stirring frequently, until tender and lightly browned, about 10 minutes.
3. Meanwhile, place fish on a parchment-lined baking sheet and rub tops with remaining 1 teaspoon oil. Season with salt and pepper, then coat tops with crushed crackers, pressing lightly to adhere. Transfer to oven and bake until fish flakes easily with a fork, 10 to 12 minutes.
4. When fennel and onion are tender, add garlic and cook 30 seconds, stirring constantly. Add beans, water, pasta sauce, roasted red peppers, and spinach and cook until mixture thickens slightly, about 3 minutes.
5. Remove from heat, stir in vinegar, and season with salt and pepper to taste. Divide mixture among plates and top with fish.
Source: Hannaford fresh Magazine, December 2018


Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 320 kcal (16%)
Calories from Fat 72 kcal (0%)
Total Fat 8 g (12%)
Saturated Fat 1 g (5%)
Cholesterol 65 mg (22%)
Sodium 450 mg (19%)
Total Carbohydrates 28 g (9%)
Dietary Fiber 8 g (32%)
Protein 33 g (55%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a