This recipe is a miracle, literally! One pan. Twenty minutes. You can't afford NOT to make it!

What you need

4 tablespoons Tessemae’s Lemon Garlic
2 bulbs fennel, halved and thinly sliced (save the fronds!)
2 garlic cloves, sliced
1 pint grape tomatoes
coarse salt and ground pepper
4 cod fillets (about 6 ounces each)

What to do

Heat your oven to 450. In a large skillet, heat 2 tablespoons of the Lemon Garlic over medium high. Add the fennel and garlic and cook, stirring, until starting to soften, about 3 minutes. Stir in the tomatoes.
 
Lay the cod over the veggies, drizzle with another tablespoon of Lemon Garlic, and season with salt and pepper. Transfer the skillet to the oven and roast until the fish is cooked through, about 12 minutes. Scatter the fennel fronds over top and serve with more Lemon Garlic.

Serves 4