cod provencal
Some great alternatives to cod and slightly more budget friendly options are pollack, coley, hake or whiting.
Per serving : 319kCal / Carbs 36g / Protein 34g / Fat 5g
Ingredients
260g cherry tomatoes, quartered
1 garlic clove, crushed
1/2 tsp fennel seeds
2 tbsp extra-virgin olive oil
1/2 tsp black pepper
pinch of salt
1 fennel bulb, trimmed with leaves reserved
1/2 lemon juiced
1 leek, sliced
450g cod (3cm pieces)
hanful of fresh thyme
1 tbsp butter
4 tsp aniseed liqueur
How to make it
- Begin by preheating your oven to 230°C/450°F/gas 8.
- In a large bowl, toss together the tomatoes, garlic, fennel seed, black pepper, olive oil and salt until well combined before setting aside.
- To prepare the fennel bulb, remove the tough outer layer and finely slice it using a mandolin or sharp knife. Add the fennel bulb to a bowl with the leek and lemon juice before mixing well.
- Place the fish on a large sheet of kitchen foil and cover with the tomatoes and fennel bulb mixtures. Top with butter, thyme and a splash of aniseed liqueur. Create a parcel by placing another sheet of foil on top and scrunch the edges of both sheets together.
- Bake the fish parcels for 10 to 15 minutes, or until the fish flakes easily and smells delicious. Scatter over the reserved fennel leaves and serve immediately.