Roast Cod Loin Recipe with Fennell - Great British Chefs
Danny's stunning roast cod loin recipe is served one a bed of buckwheat and sweet, caramelised fennel.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
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
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