Ingredients (serves 4)
4 x 180g cod fillets, skin on
2 fennel bulbs, trimmed, cored and thinly sliced
150g cherry tomatoes, halved
15ml Armagh Bramley Apple Infused Balsamic Vinegar
Sea salt and freshly milled pepper
10ml sunflower oil
25g butter
Method
- Preheat the oven to 180°C/160°C/Gas Mark 4.
- Toss the fennel with the olive oil and scatter onto a roasting tray, seasoning generously with salt and pepper.
- Carefully pat dry the cod fillets and season well.
- Heat the sunflower oil in a non-stick frying pan. Whilst the pan is heating, pop the fennel into the oven.
- When the pan is hot, add the butter. As the butter starts to sizzle, add the fish, skin side down, and cook over a high heat for approximately 3 minutes.
- As the fennel is roasting, add the cherry tomatoes and place back into the oven for a further 5 minutes.
- Baste the fish then carefully turn over, the skin should be golden brown.
- Cook the fish for a further 2 minutes then remove from the pan and allow to rest for a couple of minutes in a warm place covered with a piece of foil.
- Remove the fennel and tomatoes from the oven and add the Balsamic, which should sizzle a little.
- Stir the Balsamic through and then spoon the mixture onto warm plates, add the cod and enjoy.