Magic Cod & Tomato Confit

Method

1. 1. Place the tomatoes, rosemary, olive oil, butter, garlic, chilli flakes and smoked paprika in an ovenproof pot with a lid. Simmer over a low heat for 10 minutes, until the tomatoes begin to soften.
2. 2. Meanwhile, slice the bread into thin slices and drizzle with a little olive oil, rubbing it into the bread to coat.
3. 3. Place a griddle pan over a medium heat and cook the bread for a few minutes on each side until charred. Rub with 1 of the remaining garlic cloves and season with a little salt, then set aside.
4. 4. Now add the pieces of cod to the pot of tomatoes and cook for a further 7–8 minutes, until the cod is cooked through, basting occasionally with the fragrant oil.
5. 5. Thinly slice or mandolin the fennel into a bowl, then squeeze over the juice of 1⁄2 a lemon and season with extra virgin olive oil, salt and pepper.
6. 6. Mix the mayonnaise in a small bowl with the zest and juice of the other 1⁄2 lemon, then grate in the garlic clove. Drizzle in some olive oil and season with salt and pepper, then stir through.
7. 7. Serve the fish with the sourdough toasts, fennel slaw and quick aïoli.

• Fish
• Date Night
• Summer

Ingredients

• US
• METRIC