I love a clean tasting simple dish sometimes and this is one of those. It’s perfect for the new year as it is simple, healthy and really tasty. It only uses one dish for the vegetables and endives are in season right now. I must say though the strange weather we have been having in the UK has affected all our farmers and the prices have increased dramatically. I really do hope it gets back on track soon.
Ingredients (serves 2)
Ingredients (serves 2)
- 2 cod fillets
- Good knob of butter
- 1 fennel bulb, sliced including fronds
- 2 endives, halved
- 300ml fish or vegetable stock
- Juice of a lemon, reserving 2 slices
- 2 tbsp Parmesan cheese, optional
- Good crack of black pepper
- Salt to taste, I’m always slightly reserved as the fish stock I use is slightly salty
Directions
- Pre heat oven to 180 degrees fan
- Put the fennel and endives into an oven proof dish. Pour over the stock and lemon juice. If using, sprinkle over the grated Parmesan.
- Bands the lemon slices and bake in the oven for 20 minutes.
- Next remove from the oven and place the cod fillets on and bake for a further 10 minutes.
- To serve, remove the cod and place in foil. Have a taste of the broth to check for seasons. Share the fennel, endives and broth between 2 serving bowls. Place the cod on top and enjoy 😊
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