Cod Loins with Fennel, Olives, Capers and Lemon Potatoes

 

Cod Loins with Fennel, Olives, Capers and Lemon Potatoes

4 good sized cod loins, skinned and boned

2 medium sized fennel bulbs

3 medium shallots

the juice and zest of one large lemon

2 tbsp capers, drained and chopped

2 tbsp black pitted olives, thinly sliced

1 large clove of garlic chopped

1 tbsp fennel seeds

12 cherry tomatoes, sliced in half

250ml dry white wine

good pinch of salt, black pepper and sweet paprika

500g baby new potatoes

good knob of butter

Heat the oven to 180c fan. Lightly roast the fennel seeds in a small frying pan until the aromas begin, crush in a pestle and mortar and set aside. Trim the fennel, remove core and thinly slice. Thinly slice the shallots. Arrange the fennel in the base of an oven dish, arrange the shallots on top. Sprinkle over the salt, pepper and paprika. Arrange the fish on top of the shallots. Scatter the tomatoes around the fish. Drizzle the lemon juice over the fish. Pour the wine into to dish around the fish. In a small bowl mix to-gether the olives, capers, garlic and fennel seeds and spread over the top of the fish. Cover the dish with foil, cut a vent hole in the foil and bake for about 25 – 30 mins until the fish flakes.

Boil the potatoes, drain and return to the pan. Add the butter, swish around to coat the potatoes. Tip into a serving dish and scatter the lemon zest over the top, lightly mix together. Serve with French beans. Boil the potatoes, drain. return to pan, add the butter swish around to coat potatoes. Tip into a serving dish and scatter the lemon zest over the top. Serve with French beans.

 

 

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