Recipe courtesy of Belling and Eunice Power.
Ingredients
Serves 4
- 1 large fennel bulb, trimmed and thinly sliced, keep the fennel fronds to garnish.
- 1 large red onion, sliced
- 1Teaspoon of fennel seeds
- 1 red chillies, thinly sliced
- 2 tbsp olive oil
- Juice of 1 lemon
- 200g cherry tomatoes, halved
- 3 tbsp balsamic vinegar
- 4 thick skinless cod fillets
- 1 heaped tbsp capers, drained and rinsed
Method
- Preheat the oven to 200°C/fan180°C/gas 6. Scatter the sliced fennel, fennel seeds onion and chilli in a roasting tin and drizzle with 1 tbsp olive oil and the lemon juice.
- Roast for 10 minutes. Scatter over the cherry tomatoes and drizzle with the balsamic vinegar.
- Place the cod fillets on top, drizzle with the remaining oil, season and roast for 10-12minutes until the cod is just cooked through. Garnish with the reserved fennel fronds and capers, and serve.
