Roasted Cod with Fennel, Red Onion and Balsamic Tomatoes
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.