• Step 1

  Preheat oven to 350 degrees. Heat 1 Tbsp olive oil in pan on stovetop on MED-HIGH, until oil faintly smokes. Add fennel, red onion, and 1 Tbsp garlic to pan; cook, stirring, about 8 min, or until vegetables begin to wilt and onions begin to caramelize. Add white wine; cook 3-4 min, to reduce. Add tomatoes, 1 Tbsp thyme, and capers to pan; reduce heat to LOW (keep hot while preparing gremolata).

• Step 2

  Make gremolata: Combine remaining 2 Tbsp garlic, 2 Tbsp thyme, orange zest, and 1 tsp sea salt in small bowl until well-mixed. Set aside.

• Step 3

  Brush cod fillets lightly with remaining 2 Tbsp olive oil. Sprinkle even portions of gremolata over fillets. Place fillets in single layer in fennel-tomato mixture, angling to fit pan. Season with sea salt and fresh cracked pepper. Bake uncovered on center rack, 25-30 min, until internal temp reaches 130 degrees. Let rest 2 min.

Fennel sauce and gremolata can be made ahead, covered, and chilled. Bring fennel sauce to a simmer before placing fillets on top to bake.

Note: When servings & ingredients are modified, nutrition & directions may vary.