Roast cod loin with fennel and buckwheat, served with tarragon and anchovy dressing

4
30 minutes

Ingredients

Roast cod loin with fennel and buckwheat

  • 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

Tarragon and anchovy dressing

  • 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
  • salt
  • pepper

Method

1
Preheat the oven to 200°C/gas mark 6
2
To prepare the fennel, rinse the bulbs under some cold water, trim off the fronds and stems and put them to one side for a moment. Trim the base and slice the bulbs into thin wedges, roughly eight per bulb
3
Return to the stems, chopping everything up into a fine dice, and roughly chop the fronds. Place a saucepan over a medium heat and add a good glug of oil. Add the diced fennel stems and the garlic and stir until they’re soft and slightly translucent
4
Add the buckwheat, stir through for a minute or so then add the stock. Bring the boil, reduce the heat to a gentle simmer then cover the saucepan with a lid. Leave to cook for 15 minutes
5
Whilst the buckwheat is cooking, place a large, wide saucepan and place over a high heat, again adding a healthy splash of oil. Pop the fennel wedges in and quickly fry for about 2 minutes on each side, so that they catch a touch and begin to caramelise. Pour over the vermouth
6
Turn the heat right down, cover and leave for 10–15 minutes, until they become soft and golden
7
Now place the cod fillets on a baking tray, skin-side up. Lightly drizzle with some oil and season with salt and pepper. Place in the oven to roast for 10 minutes, depending on the thickness of your fillets. The aim is to slightly undercook, so that the fillets just begin to flake but still hold together
8
Once you’ve got everything cooking away, you can now quickly make the dressing by mixing together the oil, lemon (juice only), chopped anchovy, tarragon and tomato
9
When almost ready to serve, add the lemon zest and chopped fennel fronds to the buckwheat and check the seasoning
10
To serve, spoon a generous amount of buckwheat into the centre of each plate and arrange the fennel around the side. Crown it all by placing a cod fillet on top. Finish by drizzling over a generous amount of the dressing