Ingredients
Slow-cooked Fennel and Tomato Sauce
- 12 plum tomatoes quartered
- 1 and ½ bulb of fennel finely sliced
- ½ juice of a lemon
- 1tbsp fish sauce
- 1tbsp balsamic vinegar
- Olive Oil
- Salt
- Pepper
Lemon, Parmesan and Herb Crusted Fish
- 4 fillets of white fish (cod, hake or haddock)
- 100g of breadcrumbs
- 4 crushed garlic cloves
- 1tbsp capers
- 6 anchovy fillets, finely chopped
- Finely grated zest of 1 lemon
- 2tbsp parsley, finely chopped
- 1tbsp chives, finely chopped
- 80g of butter, melted
- 100g Parmesan
Method
Slow-cooked Fennel and Tomato Sauce
- Heat the oven to 150°C, place the tomatoes (seed side up)and fennel spread across a large baking tray.
- Squeeze over the lemon, fish sauce, balsamic and evenly drizzle over a generous amount of olive oil.
- Place the tray in the oven and leave to cook on a low heat for 50 minutes- 1hr and 20 minutes (depending on the heat of your oven).
- Remove once the vegetables have gained colour, are starting to look caramelised and you can easily run a knife through the fennel.
Lemon, Parmesan and Herb Crusted Fish
- Heat oven to 180°C (gas mark 7).Place the which fish on a large greased (with olive oil) baking tray and season with salt and freshly ground black pepper.
- Combine the breadcrumbs, garlic, lemon zest, herbs, capers and anchovies and mix well.
- Pour in the butter and mix with a large fork or your fingers, until combined. Cover the fillets with the crumbs, pressing down on each.
- Transfer to the baking tray of fennel and tomatoes and roast for about25 minutes, or until the crust is golden. Remove the tray and scatter over the parmesan, replace the tray and bake for another 5 minutes until the parmesan has melted and fish is cooked through.
