Roasted Fennel with Cod and Crispy Lemon Breadcrumbs

• 2 fennel bulbs, about 600 g in total
• 3 tbsp olive oil, divided
• ½ tsp fine salt, plus extra to taste
• Freshly ground black pepper
• 2 cod fillets, about 150 g each
• 40 g panko or coarse breadcrumbs
• 1 small garlic clove, finely chopped
• 1 lemon, finely grated zest and 1 tbsp juice
• 2 tbsp finely chopped parsley

How to make it

1. 1

   Preheat the oven to 220 °C (conventional). Line a baking sheet with parchment paper.

2. 2

   Trim the stems and a thin slice from the base of the fennel. Save the green fennel fronds for later, if you like. Cut the bulbs into wedges about 2 cm thick.

3. 3

   Toss the fennel wedges on the baking sheet with 2 tablespoons olive oil, the salt and some black pepper. Roast for 20 minutes. Turn the wedges over and roast for another 5 minutes.

4. 4

   Pat the cod dry and season lightly with salt and pepper. Place the fillets among the fennel wedges and bake everything for another 10–12 minutes, until the fish is just opaque and flakes easily.

5. 5

   Meanwhile, heat the remaining tablespoon of olive oil in a skillet over medium heat. Toast the panko for 3–4 minutes, stirring regularly, until the breadcrumbs are golden brown and crispy.

6. 6

   Add the garlic and lemon zest to the breadcrumbs and cook for another 30 seconds. Remove the pan from the heat and stir in the parsley.

7. 7

   Drizzle the lemon juice over the fennel and cod. Scatter the crispy breadcrumbs over the top just before serving.