A quick and easy fish recipe bursty with flavour and colour - don't be put off by fennel, this is mild and creamy!

1 large red pepper, deseeded and sliced in eighths

1 large red onion, peeled and sliced thickly

1 bulb fennel (optional if you really don't like it!)

1 large clove garlic, chopped finely

1 medium red chilli, deseeded and finely chopped or 1/4 tsp dried chilli flakes (optional)

About 12 cherry tomatoes (on vine if possible)

1 Tbs olive oil

4 portions of cod loin or fillet (thick cut if possible) or any other white fish

Glass white wine

1 Tbs chopped parsley or marjarum 

Salt and pepper

Preheat oven to 180C

Slice fennel into quarters, cut out the thick core then slice into eighths.   If using tomatoes on the vine, then cut into 4 portions and pierce each tomato with a knife.

Put fennel, red pepper, onion, tomatoes, chilli and garlic into a non-stick roasting pan, drizzle the olive oil, mix well and roast for about 15-20 minutes, until the vegetables slightly charred around edges (You can do this ahead of time, set aside until you ready to eat)

Cut the cod into big chunks (approx 5 cms), pop them on top of the roasted vegetables, pushing them down.  Season with salt and pepper.   Pour over the wine and approx 1/2 a wine glass of water.   Cover the tin with foil.

Put the roasting tin back in the oven for another 10-15 mins until the fish is just cooked.

Sprinkle with parsley.   Delicious with new potatoes and green beans for supper with friends!

Serves 4