This is one of my go-to recipes when I need a quick meal for lunch or dinner! I prefer to use wild cod in this recipe, but other types of white-fleshed fish work well too, such as halibut or haddock. The tomatoes, olive oil, and cold-water fish make for an excellent anti-inflammatory and heart-healthy meal!
Ingredients
2 tablespoons
extra virgin olive oil
1 large
fennel bulbs
cored and sliced
1½ pounds
wild cod fillets
2 cups
marinara sauce
¼ cups
water
¼ cups
chopped
parsley
