Cod, Potato, and Lemon Casserole

If you don’t have fennel, you can substitute sliced celery. Or, if you prefer, leave it out entirely. Barb L.

Serves: 4


1 ¼ pounds red potatoes, sliced into ¼” rounds

1 large fennel bulb, halved and sliced crosswise, optional

1 medium onion, halved and sliced

3 cloves of garlic, sliced

1 ½ Tbsp Flying Olive Lemon, Garlic, or Gremolata Extra Virgin Olive Oil, plus a little more for oiling the baking dish

½ tsp salt

¼ tsp black pepper

4 (about 5 oz each) cod fillets, about the same thickness, if possible

2 tsp grated lemon zest

1 tsp rinsed and drained capers

Lemon wedges


Preheat the oven to 425 degrees. Oil a 13x9” baking dish with a little Flying Olive EVOO of Choice.

Place the potatoes, fennel, onion, garlic, Flying Olive EVOO, ¼ tsp salt, and pepper in the oiled baking dish. Toss to coat the veggies.

Roast, stirring twice while cooking, until the potatoes are almost done, about 30 minutes.

Arrange the cod fillets on the top of the potato mixture. (NOTE: If your fillets are not the same thickness, start cooking the thicker pieces for 2-4 minutes, then add the thinner pieces.) Sprinkle with the lemon zest, remaining salt, and the capers. Roast until the cod is just opaque, about 10-15 minutes, depending on the thickness of the fillets.

Serve with the lemon wedges.

Inspired by a recipe in the cookbook, Weight Watchers What to Cook Now: 300 Recipes for Every Kitchen, St Martin’s Griffin, NY, 2014.

Submitted by Barb L.