Next, grate two big cloves of garlic over the top and dot over knobs of butter before dousing everything in a good dry white wine (I poured mine through the grater to rinse off the remaining garlic – good, no?) and seasoning. And that’s about as much effort as is required for the sauce.
The vegetables will take around 20 minutes so loosely cover your tray with foil and leave in the oven for about five minutes before laying fillets of cod on top and returning to the oven for another 15. About a minute before time’s up, sprinkle the reserved fennel tops over the fish and squeeze over little lemon juice.
I had two fillet of cod to myself so I didn’t think carbs were necessary but if you can’t go without, try some herbed new potatoes.