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Ingredients1 large fennel bulb, trimmed and thinly sliced, fennel fronds reserved1 large red onion, sliced 1-2 small red chillies, thinly sliced (optional) 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 | Method1. Preheat the oven to 200°C/fan180°C/gas 6. Scatter the fennel, onion and chilli in a roasting tin and drizzle with 1 tbsp olive oil and the lemon juice. Roast for 10 minutes.2. Scatter over the cherry tomatoes and roast for a further 5 minutes, then 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. 3. Garnish with the reserved fennel fronds and capers, and serve. |
Sourcehttp://www.deliciousmagazine.co.uk/recipes/roasted-cod-with-fennel-red-onion-and-balsamic-tomatoes/ |