Holding true to her Italian roots Catherine Fulvio from will showcase a unique selection of Italian themed-recipe.
Our Chef Recipe Series will feature Catherine’s recipes ranging from a simple Bellini to Roasted Cod with Red Pepper and Fennel Sauce to a Panna Cotta with Plum and Berry Compote.
Roasted Cod with Red Pepper and Fennel Sauce
for the red pepper sauce:
- 2 red peppers, roughly chopped
- 2 garlic cloves, finely chopped
- ½ red chilli, deseeded and roughly chopped
- 1 tsp chopped rosemary
- ½ fennel bulb, finely chopped
- 300ml vegetable stock
For the roasted cod
- 4 x 100g cod fillets, 3cm thick
- 1 lemon, juice only
- 1 tbsp chopped dill
- Olive oil
- Salt and freshly ground black pepper
- Wilted spinach, to serve
- Lemon wedges, to serve
- Small sprigs of rosemary, to garnish
- Preheat the oven 200°C/fan 180°C/gas 7.
- To roast the peppers, place them in the oven for 25 to 30 minutes until charred, remove and place in a bowl and cover with plastic wrap. Leave for 15 minutes and the skin will easily peel off. Deseed and roughly chop and set aside.
- To make the sauce, heat the oil in a saucepan, add the garlic and sauté for 30 seconds before adding the chilli and rosemary. Add the chopped fennel and sauté for about 4 to 5 minutes stirring from time to time. Add the roasted red peppers and stock and leave to simmer for a further 5 minutes, stirring from time to time and season with salt and freshly ground black pepper. Blend ¾ of the sauce until smooth and return it into the remaining sauce. Set aside.
- To roast the cod, reduce the oven temperature to 190°C/fan 170°C/gas 5. Drizzle a little olive oil into a roasting pan, place the cod fillets into the pan. Drizzle with a little olive oil. Sprinkle over the lemon juice and dill and roast for 12 to 15 minutes until the fish is cooked. Test this by inserting a knife into the fish and it should flake away.
- To serve, spoon the wilted spinach on a serving platter, place the cods on top. Spoon over some sauce. Arrange the lemon wedges on the side and a sprig of rosemary on top.