Roasted cod with fennel, red onion and balsamic tomatoes

Submitted - Ben
Views - 395
Serves - 4


1 large fennel bulb, trimmed and thinly sliced, fennel fronds reserved
1 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


1. 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.