Cod Provençal - Good Food Middle East

Ingredients

• 2 cod fillets, skin on, each weighing about 175g, see box, far right
• 1 tsp coarse salt flakes
• 2 red peppers
• 1 garlic clove
• 1 lemon
• 2 fennel bulbs
• 6 tbsp olive oil
• 350g very ripe cherry tomatoes, halved
• 1 tbsp balsamic vinegar
• handful pitted black olives
• 1 tbsp caper in brine, drained
• small handful each lemon thyme, oregano and basil leaves, with a few smal basil leaves kept aside
• 20 marinated anchovy fillets, roughly chopped