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One-Pan Cod with Fennel and Tomatoes

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  • 1 pt. multicolored cherry tomatoes

  • 20 chopped pitted kalamata olives

  • 2 teaspoons grated garlic

  • 2 teaspoons grated lemon zest, plus lemon wedges for serving

  • 1/4 teaspoon dried oregano

  • 1/2 teaspoon plus 1/8 tsp., kosher salt

  • 3 tablespoons olive oil

  • 2 (13-oz.) fennel bulbs, each cut into 8 wedges, fronds reserved

  • 1/4 cup dry white wine

  • 4 (5-oz.) cod loins (boneless, skinless thick-cut fillets), patted dry

Per Serving:

320 calories; fat 16g; saturated fat 2g; cholesterol 61mg; fiber 5g; protein 27g; carbohydrates 14g; sugars 7g; sodium 742mg; iron 2mg; calcium 94mg.

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