(Serves 2)

Tender baked cod rests on a bed of fennel and garlic, with fresh thyme and orange adding fragrant, bright flavor. As the fish cooks, the orange juice combines with the natural juices from the fennel to create a light, flavorful sauce without added oil. This simple autumn dish provides protein, choline, and vitamin B12 to support normal cellular and nervous system function.

Ingredients (organic/biodynamic)

• 2 fresh, wild-caught, sustainably sourced cod fillets (5–6 oz. each), never frozen
• 1 medium fennel bulb, trimmed and sliced ¼ inch thick (about 1½ cups)
• 1 medium orange
• 2 garlic cloves, thinly sliced
• 1 tsp. fresh thyme leaves, plus a few sprigs for garnish
• ⅛ tsp. Celtic sea salt^®, divided
• Pinch of freshly ground black pepper, optional
• ¼ cup water
• 1 Tbsp. finely chopped fresh parsley

Instructions

1. Preheat the oven to 400°F. Prepare a medium baking dish large enough to hold the cod fillets in a single layer.
2. Trim the fennel bulb, remove any tough outer layers, and cut into ¼-inch-thick slices. Reserve a few fennel fronds for garnish, if available.
3. Zest the orange to obtain approximately ½ teaspoon zest. Cut the orange in half and squeeze the juice from one half.
4. Arrange the fennel and garlic in the baking dish. Add the water, orange juice, half the thyme, and half the Celtic sea salt^®. Toss gently to combine.
5. Cover the baking dish with an oven-safe lid or an inverted baking sheet. Bake for 8–10 minutes, just until the fennel begins to soften. It will continue cooking with the fish.
6. Remove the dish from the oven and uncover. Arrange the cod fillets over the fennel. Sprinkle with the remaining salt, black pepper (if using), orange zest, and thyme. Spoon a little of the cooking liquid over the fillets.
7. Return the dish to the oven, uncovered, and bake for approximately 12–18 minutes, depending on the thickness of the fillets. Check the internal temperature with an instant-read thermometer. If the fish has not reached 145°F, continue baking in 3–5-minute increments until it reaches that temperature and flakes easily with a fork. If the dish begins to dry out, add a tablespoon or two of water.
8. Divide the fennel between two plates, top with the cod, and spoon the pan juices over each serving. Garnish with parsley, reserved fennel fronds, and fresh thyme sprigs.