Cod, Chickpea, Tomato, and Fennel Braise

Soften sliced fennel and garlic in olive oil, add tomatoes and chickpeas, then nestle cod fillets into the braising liquid. Cover and cook until the fish reaches 145 F (63 C) in the thickest part, or until the flesh is no longer translucent and separates easily with a fork. Finish with lemon and parsley and divide the pictured pan among three bowls. The visual yield is specific to this image; it is not a personal protein target. Ingredient quantities and fillet sizes determine actual nutrition. Related product: African Mango Plus is the closest published weight-management catalog match. Placement is contextual, does not establish effectiveness, and this dinner does not require a supplement. Sources: MyPlate - Protein Foods https://www.myplate.gov/eat-healthy/protein-foods FoodSafety.gov - Safe Minimum Internal Temperatures https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures #HighProteinDinner #CodRecipe #ChickpeaDinner #HealthyDinnerRecipes #OnePanMeal