Baked cod with fennel, apricots and flaked almonds

Baked cod with fennel, apricots and flaked almonds



  • 600g cod loins
  • 2 large potatoes
  • 2-3 bulbs fennel
  • 6 dried apricots
  • 50g flaked almonds
  • 250 ml white wine
  • 1 orange
  • To taste: extra virgin olive oil, salt, pepper


  1. Dry-roast the flaked almonds on a frying pan.
  2. Peel the potatoes and cut into slices or segments, then boil in water until tender.
  3. Slice the fennel and parboil in salted water for 10 minutes, until al dente, then cool rapidly in iced water.
  4. Cut the apricots into small cubes.
  5. Arrange these ingredients in an oven-proof dish and pour the white wine over, together with the juice of the orange.
  6. Brown the cod loins gently in oil in a frying pan, then place them in the dish on top of the other ingredients.
  7. Season with salt and pepper, and pour a little olive oil over the dish.
  8. Bake in the ovenproof dish in the oven for 7-10 minutes at 200°C.