Nutrition Facts

Serving Size 117 g

(Approx. 4 Servings)

Amount Per Serving

Calories	210	Calories From Fat	130

% Daily Value*

Total Fat 14 g	22%

Saturated Fat 2 g	10%

Trans Fat 0.0 g

Cholesterol 40 mg	13%

Sodium 540 mg	23%

Total Carbohydrate 3 g	1%

Dietary Fiber 1 g	4%

Sugars 1 g

Protein	16 g

Vitamin A 25%	•	Iron 8%

Vitamin C 45%	•	Calcium 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Roasted Cod with Orange and Fennel Gremolata

Prep Time

45 minutes

Cook Time

25 minutes

Total Time

1 h 10 m

Serves

4 People

Ingredients

Recipe makes 4 Servings

1 large navel orange, zested

1/4 cup(s) lemon juice

1 Tsp ground fennel

3 garlic cloves, zested or minced

1 bunch Italian parsley, chopped fine

1 cup(s) Giovani Lemon Olive Oil, plus 2 tbsp for fish

16 Oz Atlantic Cod

1 Tsp kosher salt, plus more as needed

1 Tsp cracked black pepper, plus more as needed

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Instructions

Preheat oven to 350ºF.

Meanwhile, make gremolata by combining orange zest, lemon juice, fennel, garlic, parsley and 1 cup olive oil. Mix well to combine.

Season to taste with salt and pepper as needed. Cover and chill at least 20 minutes to allow flavors to meld.

Place cod on a sheet pan lined with parchment paper, season with salt and pepper and drizzle with a little olive oil.

Bake 15 to 25 minutes until fish reaches desired doneness. Allow to rest.

To serve, drizzle gremolata over fish as desired, and season to taste as needed.

Chef's Note: If Giovani Lemon Olive Oil is not available, extra virgin olive oil can be substituted.