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
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.