Packed with protein and bursting with flavour, this lemon, red onion, fennel and cod tray bake makes the perfect mid-week meal for all the family.
Ingredients
1 lemon
400g new potatoes
4 small fennel bulbs, trimmed, cored and thickly sliced (fronds reserved)
1 red onion, sliced (around 80g)
2 tbsp olive oil
4 skinless and boneless cod fillets (each about 125g)
1 tsp fennel seeds, crushed
2 tbsp white wine vinegar
A handful of basil leaves, chopped
25g pitted black olives, halved
Method
1 Preheat the oven to 200°C, gas mark 6. Finely grate the zest of a lemon, then thinly slice it and set aside. Toss the potatoes and fennel in a large baking tray with the onion and lemon slices and one tablespoon of oil. Spread in a single layer and bake for 25–30 minutes, or until the potatoes are cooked.
2 Place the cod on top, sprinkle with the crushed fennel seeds and season with black pepper. Bake for another 10–12 minutes, or until the fish is just cooked through.
3 Meanwhile, make the dressing. Whisk together your vinegar with the remaining oil, then add the basil, olives and lemon zest, season and mix together. Pour over the fish, scatter with any reserved fennel fronds and serve.
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