2 fennel bulbs, cut into eighths 2tbsp olive oil Salt and pepper 500g cod, skinned, into chunks cut 150g streaky bacon Stalk of rosemary, chopped Zest of 1 lemon Mashed potato
Preheat oven to 200ºc. Put the fennel in a roasting tin, toss with half the oil and season. Cook for 20 mins. Heat the rest of the oil in a large frying pan. Wrap the fish pieces in bacon, flash cook for 1-2 mins, then place alongside the fennel for the last 10 mins of cooking. Sprinkle over the rosemary and lemon zest, and cook until golden. Serve with mashed potato.