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Seremoni 2026

Steamed Black Cod with Fennel, Snap Peas, and Lemon

Recipes

Steamed Black Cod with Fennel, Snap Peas, and Lemon

April 7th, 2026

Seremoni

This is a light, seasonal take on black cod that leans into fresh, clean flavors. The fish steams gently in the oven alongside Spring favorites like fennel and snap peas, keeping the fish especially tender and delicate. Lemon and garlic tie it all together, bringing brightness and balance to this dish.

Ingredients

  • 2 6oz skin-on portions Seremoni Grade Black Cod or Seremoni Grade Frozen Black Cod Tray
  • 1 small fennel bulb, thinly sliced
  • 1 cup snap peas, cut in half lenghthwise
  • 2 cloves garlic, thinly sliced
  • ½ lemon, sliced into rounds
  • 2 Tbsp olive oil
  • Salt + black pepper

    Instructions

  • If using the frozen Seremoni Grade Black Cod tray, defrost fish in the refrigerator or under cold water until fully thawed.

  • Preheat oven to 400°F.

  • Pat the black cod dry and place on a baking sheet or the aluminum tray.

  • Add fennel, snap peas, and garlic around the fish.

  • Drizzle with olive oil and season with salt and pepper. Top with lemon slices.

  • Cover the tray tightly with foil or parchment.

  • Bake for 15–18 minutes, until fish is tender and vegetables are just softened.

  • Optional: finish with fresh lemon zest and fennel fronds.