The sweet and salty dressing really brings this dish together. You could make a big batch of it to keep in the fridge and spoon over all your summer fish dishes.
1 fennel bulb, any fronds set aside to use as garnish
300g baby new potatoes, thinly sliced
1⁄2 lemon, thinly sliced
2 tbsp extra virgin olive oil
2 x 150g skinless cod loin fillets
1 shallot, finely diced
1 heaped tbsp non-pareille capers, rinsed and drained
1 tbsp raisins, roughly chopped
1 tbsp sherry vinegar
- Preheat the oven to 220C/200C fan/gas 7. Remove the tough outer layer from the fennel, quarter lengthways and cut out any tough core. Slice lengthways into 1cm-thick pieces and toss in a bowl with the potatoes, lemon and 1 tablespoon oil. Spread over a large nonstick baking tray and roast for 12 minutes.
- Remove the tray from the oven. Season and stir the vegetables. Add the cod fillets, sprinkle them with a pinch more salt, then return to the oven to roast for another 8 minutes.
- Meanwhile heat the remaining oil in a frying pan over a medium heat. Add the shallot and fry for 2-3 minutes until softened. Add the capers and fry for a minute, then add the raisins, vinegar and 1 tablespoon water and warm through for a final minute.
- Divide the cod and vegetables between plates and spoon the caper dressing over the top. Garnish with the fennel fronds and serve immediately.
Food styling: Myles Williamson. Styling: Max Robinson