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

Ingredients

Fish & Shellfish

  • 800g of cod loin, cut into 4 portions

Fruit & Vegetables

  • 2 large fennel bulbs
  • 2 garlic cloves, finely chopped
  • 1 lemon, zested and juiced
  • 2 tomatoes, deseeded and finely diced

Cereals, Grains & Pasta

  • 250g of buckwheat

Store Cupboard

  • 500ml of vegetable stock
  • salt
  • pepper
  • 6 anchovy fillets, finely chopped
  • salt
  • pepper

Alcohol

  • 100ml of vermouth

Oils & Vinegars

  • rapeseed oil, or olive oil
  • 100ml of rapeseed oil

Salad & Fresh Herbs

  • 1 bunch of tarragon, leaves picked and finely chopped