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- 2 cod fillets, skin on, each weighing about 175g, see box, far right
- 1 tsp coarse salt flakes
- 2 red peppers
- 1 garlic clove
- 1 lemon
- 2 fennel bulbs
- 6 tbsp olive oil
- 350g very ripe cherry tomatoes , halved
- 1 tbsp balsamic vinegar
- handful pitted black olives
- 1 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
Directions:View on BBC Good Food
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