Cod and Chorizo with Fennel

Ingredients

Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 pieces cod
• 100g/3½oz black olive tapenade
• 1 tbsp olive oil
• 2 bay leaves
• sprig of thyme
• 125g/4oz chorizo
• a few basil
• 1 tbsp basil
• 50g/2oz aubergine
• 1 tbsp olive oil
• 2 baby banana shallots
• handful of black olives
• ½ lemon
• salt and cracked white pepper
• 2 baby fennel
• 16-20 cherry tomatoes
• 250ml/8¾oz tomato juice

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 200°C (400°F). Trim the baby fennel and cut into wedges, cut the aubergine into chunks, and halve the shallots. Toss the fennel, aubergine and shallots with 1 tbsp olive oil, salt and pepper, then roast for 15 minutes.

2. Slice the chorizo and add it to the tray with the cherry tomatoes and black olives. Roast for 10 minutes more, until the chorizo releases its oil and the tomatoes soften.

3. Meanwhile, pour the tomato juice into a small pan with the bay leaves and thyme sprig. Simmer gently for 5 minutes, then season with salt and pepper and remove the herbs.

4. Pat the cod pieces dry and season them with salt and pepper. Brush with the remaining 1 tbsp olive oil and spread the black olive tapenade over the top of each piece.

5. Pour the warm tomato juice around the vegetables on the tray, then place the cod on top. Roast for 8 to 10 minutes, until the cod is opaque and flakes easily, reaching 145°F (63°C) in the thickest part.

6. Squeeze the lemon half over the fish, tear in the few basil leaves, and scatter over the chopped basil. Serve hot straight from the tray.