Braised fennel and cucumber with sourdough crumbs, smoked pancetta and baked cod loin

Ingredients

Fish & Shellfish

  • 4 portions of cod loin, each weighing 180g

Fruit & Vegetables

  • 4 fennel bulbs, small trimmed (keep the fronds) and sliced into 2cm wedges
  • 2 cucumbers, deseeded and sliced into half rounds
  • 2 garlic cloves, finely chopped
  • 1 lemon, zested and finely sliced

Beverages

  • 75ml of water

Salad & Fresh Herbs

  • 1 tbsp of mint, chopped

Fresh Meat

  • 150g of smoked pancetta, sliced

Bakery

  • 150g of sourdough bread, stale

Oils & Vinegars

  • 5 tbsp of rapeseed oil, plus extra to serve

Store Cupboard

  • salt
  • pepper