Cod Provencal with New Potatoes

Ingredients

• Cherry Tomatoes

  Tesco

  250g

• Garlic

  Raw

  2 clove or 6g

• Fennel seed

  Spices

  1 tsp, whole or 2g

• Fennel

  Bulb, raw

  1 bulb or 234g

• Lemon juice

  Raw

  2 tbsp or 30g

• Leeks

  (bulb and lower leaf-portion), raw

  2 leek or 178g

• Counter Cod Fillet

  Tesco

  500g

• Thyme

  Fresh

  1 tbsp or 2g

• Butter

  Unsalted

  1 tbsp or 14g

• Tenderstem Broccoli

  Raw - Waitrose

  200g

• Asparagus

  Cooked, boiled, drained

  200g

• New Potatoes

  Fresh - Tesco

  800g

• Extra Virgin Olive Oil

  Olive Oil - Tesco

  1 tbspn or 15g

Directions

1. Begin by preheating your oven to 230°C/450°F/gas 8. In a large bowl, toss together the tomatoes, garlic, fennel seed, black pepper, olive oil and salt until well combined before setting aside. To prepare the fennel bulb, remove the tough outer layer and finely slice it using a mandolin or sharp knife. Add the fennel bulb to a bowl with the leek and lemon juice before mixing well. Place the fish on a large sheet of kitchen foil and cover with the tomatoes and fennel bulb mixtures. Top with butter, thyme and a splash of aniseed liqueur. Create a parcel by placing another sheet of foil on top and scrunch the edges of both sheets together. Bake the fish parcels for 10 to 15 minutes, or until the fish flakes easily and smells delicious. Scatter over the reserved fennel leaves and serve immediately.

Similar Foods

• Warm New Potato Salad with Grainy Mustard
• Stewed Chicken with Andouiile