Roasted Cod With Fennel

Serves: 4

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Total Time: 20

Prep Time: 3

Cook Time: 17

• 50 gram(s) butter
• 1 tablespoon(s) olive oil
• 2 medium red onions, finely sliced
• 2 small or 1 large fennel bulb, trimmed and finely sliced
• 2 tablespoon(s) freshly chopped dill, plus extra to sprinkle
• A few glugs of a fruity white wine
• 4  x 150g pieces of Icelandic cod

Method

1. Preheat the oven to 200°C (180°C fan oven) mark 6. Heat the butter and oil in a flameproof casserole over a medium heat. When sizzling, add the onions and fennel, then cover and cook, stirring occasionally, for 7min or until soft and translucent.
2. Add the dill and wine and bring quickly to the boil. Sit the fish on top of the fennel mixture, season well with salt and freshly ground black pepper, then put the casserole in the oven and cook for 10min, basting the fish occasionally with the juices.
3. Sprinkle with plenty of extra dill and serve immediately with crusty bread or new potatoes and green beans

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