Cod with Roast Fennel & Home-Made Mayonnaise Recipe

Ingredients

4 fennel bulbs
500g cherry tomatoes
5 garlic cloves
A few rosemary sprigs
1 lemon
2 medium egg yolks
1 tsp Dijon mustard
200ml + 5 tbsp olive oil
4 cod fillets
A handful of rocket leaves

Prep: 20 mins | Cook: 60 mins

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Method

1. Heat your oven to 160°C/140°C/Gas 3. Trim any woody ends off the fennel and cut the bulbs into 1cm-thick slices. Arrange the fennel pieces in a large roasting tin. Scatter the cherry tomatoes on top. Add 4 whole garlic cloves and the rosemary sprigs and season with a good pinch of salt and pepper. Drizzle over 3 tbsp olive oil and toss to coat the veg. Slide the fennel into the oven and roast for 1 hr, turning halfway, till very tender.

2. Meanwhile, make the lemon and garlic mayonnaise. Peel and grate the remaining garlic clove into a small food processor. Grate in the lemon zest. Add the egg yolks, 1 tsp Dijon mustard and a generous pinch of salt and pepper. Turn the processor on and whizz till really well combined.

3. With the motor still running, very slowy pour in 200ml olive oil, till the mayonnaise is fully emulsified and thick. Squeeze in a little lemon juice and whizz again. Taste and add more lemon juice, salt and pepper, if needed. Scoop the mayonnaise into a bowl.

4. When the fennel is ready, pour 2 tbsp olive oil into a large frying pan and warm to a high heat. Rub the cod fillets with a good pinch of salt and pepper. When the pan is hot, add the fillets to the pan, skin side down. Fry the fish for 5 mins, then turn over. Cook for a further 1 min, then transfer the cooked fish to warm serving plates.

5. Add the roast veg and herbs to the cod and scatter over a few rocket leaves. Serve with the lemon and garlic mayonnaise on the side.