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3 tbsp olive oil
750g / 1.5 lb cod fillets, skinned
4 potatoes, unpeeled and quartered
6 tomatoes, halved
1 red onion, quartered
1 fennel bulb, cut into wedges
2 garlic cloves, crushed
75g / 3 oz black olives, pitted
25g / 1 oz green olives, pitted
25g / 1 oz capers
4 tbsp lemon juice
salt and pepper
handful of flat leaf parsley, chopped, to
garnish
warm focaccia bread, to serve |
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Method :
Lightly oil a
large ovenproof dish. Put the cod, potatoes, tomatoes, onion and fennel
into the dish in a single layer. Sprinkle with the garlic, olives,
capers and lemon juice and season to taste with salt and pepper. Drizzle
with the remaining olive oil and roast in a preheated oven, 230C (450F),
Gas Mark 8, for 25 minutes. Garnish with flat leaf parsley and serve
with warm focaccia bread.
Serves 4
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