Cod baked with fennel, tomatoes and potatoes

Serves 1 but easily scaled up.  You'll need a big tray even for 2 people.

1 portion cod, skin on, bones pulled out
1 large tomato, stem base cut out and quartered
3 cooked new potatoes, halved lengthways
1/2 bulb fennel, base trimmed but leaving enough to keep parts together, halved again into quarters
3 cloves of garlic, unpeeled but lightly crushed
2 tbsp olive oil
2 bay leaves
1 tsp fennel seeds, lightly crushed
2 tbsp chopped parsley
Salt and pepper

Blanch the fennel for 3 minutes in salted water until tender but still firm.  Drain and leave in the colander briefly for the steam to escape.

Place everything except the parsley in a tray.  Mix around and season generously.  Leave the fish skin side up as it will crisp nicely during cooking.

Bake for 40 minutes at 175C.  At 15 minute intervals use a spoon to spoon the oil and juices over everything.

Remove from oven and leave to cool for a few minutes.  Then throw in the parsley and mix around again to coat the contents with the juices and parsley, being careful not to crush the fish or tomatoes too badly.

No tomato this time