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Cod with Fennel and Vine Ripened Tomatoes

The lovely aniseed flavour of the fennel compliments the cod beautifully. Fennel is easy to prepare but make sure you prepare it just before cooking to prevent discolouration. The flavour of the vine tomatoes becomes more robust when cooked gently like this and adds colour to this simple dish. You can use cherry tomatoes if you can’t get hold of vine ripened tomatoes. Monkfish would make a delicious substitute for cod.


1 small bulb fennel (approx 200g)
1 tbsp olive oil
300mlhot vegetable stock
8 vine ripened tomatoes, halved (700g)
Juice of 1 lemon
Small bunch oregano, leaves stripped from the stalks (8g)
4 pieces cod fillets (approx 600g)


1. Cut the fennel into quarters and discard the thick core in the middle. Slice into very thin slices.

2. Heat the oil in a large, heavy based frying pan with a lid and add the sliced fennel and fry for 5 minutes until just beginning to soften.

3. Add the stock, halved tomatoes, lemon juice and oregano. Season well and place the cod fillets on top.

4. Bring to the boil, cover and simmer gently for 12-15 minutes until the fish is cooked through.