When we say any fish, we mean any fish; if its got fins, it will probably work.
The combination of roasted fennel, lemon, garlic and new potatoes is such a good one it goes with everything from salmon to sea bass.
This is definitely a recipe where it’s worth experimenting with the more sustainable (and often cheaper) types of fish such as coley and pollock.
1 red pepper
1 whole garlic head
1 red onion
½ lemon, cut into wedges
1 fennel bulb, cut into 6 wedges
1 tsp pink peppercorns
10 small new potatoes, sliced
1 tsp fennel seeds
extra virgin olive oil, to drizzle 250g spinach leaves
2 thick white fish fillets, such as brill or sea bass
sea salt and freshly ground black pepper
Preheat the oven to 200°C/Gas 6.
Slice the pepper in half, remove the core and seeds and cut the pepper into 1.5cm thick slices. Throw into a roasting tin.
Slice the garlic across the equator, not pole to pole, and throw that in to the tin with the pepper. Add the lemon wedges, fennel wedges, peppercorns, potatoes and fennel seeds. Drizzle with oil, season with salt and pepper and toss, using your hands, so everything is coated.
Put in the oven for 35–40 minutes, until the fennel has softened and the garlic turned golden.
Meanwhile, bring a pan of water to the boil and blanch the spinach for 30 seconds, drain and rinse under cold water. Squeeze out as much water as you can from the spinach to prevent the dish becoming watery.
Take the veggies out of the oven and arrange the fish fillets over the top. Scatter with the spinach, season with salt and pepper, and return to the oven for 12–15 minutes, or until the fish is opaque and cooked through. Serve immediately with a drizzle of extra virgin olive oil.