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Suppliers of Fresh Fish and Seafood • Iasc Úr & Reoite Agus Bia Mara Eile

Roasted Cod with Fennel, Red Onion and Balsamic Tomatoes

Ingredients

1 large fennel bulb, trimmed and thinly sliced
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


Method

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.