Roast Cod Loin Recipe with Fennell - Great British Chefs

Ingredients

• 800g of cod loin, cut into 4 portions
• 2 large fennel bulbs
• 2 garlic cloves, finely chopped
• 250g of buckwheat
• 500ml of vegetable stock
• 100ml of vermouth
• rapeseed oil, or olive oil
• salt
• pepper
• 100ml of rapeseed oil
• 1 lemon, zested and juiced
• 1 bunch of tarragon, leaves picked and finely chopped
• 2 tomatoes, deseeded and finely diced
• 6 anchovy fillets, finely chopped