Roasted cod with fennel new potatoes and caper and raisin dressing recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Roasted cod with fennel new potatoes and caper and raisin dressing recipe By You Magazine - July 18, 2021 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. Ellis Parrinder SERVES 2 1 fennel bulb, any fronds set aside to use as garnish 300g baby new potatoes, thinly sliced 1⁄2 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. Food styling: Myles Williamson. Styling: Max Robinson RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved