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Dishy fishy

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.

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