HOOKED ON PROTEIN

LEMON, RED ONION AND FENNEL COD TRAYBAKE This dish doesn’t just look pretty, it’s also full of flavour. Although light, it is still satisfyingly filling because the cod has so much protein. Serves: 4. Prep: 10 mins. Cook: 40 mins. INGREDIENTS 1 lemon, 400g new potatoes, 4 small fennel bulbs, trimmed, cored and thickly sliced, fronds reserved, 1 red onion, sliced, 2tbsp olive oil, 4 skinless and boneless cod fillets, 1tsp fennel seeds, crushed, 2tbsp white wine vinegar, handful of basil leaves, chopped, 25g pitted black olives, halved. METHOD Preheat the oven to 200C, 400F, Gas 6. Finely grate the zest of 1 lemon, thinly slice the lemon. Toss the potatoes and fennel in a baking tray with the onion and lemon slices and 1tbsp oil. Spread in a single layer and bake for 25 to 30 minutes. 2. Place the cod on top, sprinkle with the crushed fennel seeds and season with black pepper. Bake for another 10 to 12 minutes, or until the fish is just cooked through. 3. Meanwhile, make the dressing. Whisk together the vinegar with the remaining oil, then add the basil, olives and lemon zest, season and mix. Pour over the fish, scatter with fennel fronds and serve.

Recipe from Heartfelt, by Pippa Middleton, from British Heart Foundations shops or bhf.org.uk.