I am well in to traybakes at the moment, such a quick way of cooking and involves little clearing up afterwards.
I love the buttery smell of this dish when it’s in the oven – it doesn’t have that horrid fish odour, I guarantee your mouth will be watering. Poppy, my 7 year old is not keen on fish when it is not covered in breadcrumbs, but she loves the way this tastes. It has a salty, buttery taste.
1 cook the fennel before hand, by frying it and then putting a saucepan lid on top to soften it (kind of steams it) before putting it in your traybake. You don’t have to do this at all, it depends on the fennel. Some is a little woody in texture!
4 cod pieces – I use frozen.
2 bulbs of fennel
2 tablespoons of capers
1 jar of artichoke hearts in oil.
750g jersey royal potatoes
Salt – as much as is to your taste.
Preheat oven to 190 degrees centigrade
Place all ingredients in a large roasting tray. Drizzle as much oil from the artichokes as you like. You need enough so as not to dry things out
Sprinkle dill on top
Grind salt to season
Bake in the oven for around 25 mins. Until potatoes are soft and everything is nice and slightly roasted.