Speedy summer suppers: Roasted cod with fennel, new potatoes and caper and raisin dressing

Published: 00:02 BST, 18 July 2021 | Updated: 00:02 BST, 18 July 2021

e-mail

The sweet and salty dressing really brings this dish together. You could make a big batch of it to keep in the fridge and spoon over all your summer fish dishes.

SERVES 2

1 fennel bulb, any fronds set aside to use as garnish

300g baby new potatoes, thinly sliced

½ lemon, thinly sliced

2 tbsp extra virgin olive oil

2 x 150g skinless cod loin fillets

1 shallot, finely diced

1 heaped tbsp non-pareille capers, rinsed and drained

1 tbsp raisins, roughly chopped

1 tbsp sherry vinegar

Preheat the oven to 220C/ 200C fan/gas 7. Remove the tough outer layer from the fennel, quarter lengthways and cut out any tough core. Slice lengthways into 1cm-thick pieces and toss in a bowl with the potatoes, lemon and 1 tablespoon oil. Spread over a large nonstick baking tray and roast for 12 minutes.
Remove the tray from the oven. Season and stir the vegetables. Add the cod fillets, sprinkle them with a pinch more salt, then return to the oven to roast for another 8 minutes.
Meanwhile heat the remaining oil in a frying pan over a medium heat. Add the shallot and fry for 2-3 minutes until softened. Add the capers and fry for a minute, then add the raisins, vinegar and 1 tablespoon water and warm through for a final minute.
Divide the cod and vegetables between plates and spoon the caper dressing over the top. Garnish with the fennel fronds and serve immediately.