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Ingredients

• 2 cod fillets, skin on, each weighing about 175g, see box, far right
• 1.0 tsp coarse salt flakes
• 2 red peppers
• 1 garlic clove
• 1 lemon
• 2 fennel bulbs
• 6.0 tbsp olive oil
• 350.0g very ripe cherry tomatoes , halved
• 1.0 tbsp balsamic vinegar
• handful pitted black olives
• 1.0 tbsp capers in brine, drained
• small handful each lemon thyme, oregano and basil leaves, with a few smal basil leaves kept aside
• 20 marinated anchovy fillets, roughly chopped

Description

Gordon Cooks A One-pan Dish For Two That Has All The Flavours Of The Sun-drenched South Of France

BBC Good Food