Pat the cod loin dry. Trim the fennel, halve it and cut into thin strips; wash the unwaxed lemon in hot water, finely grate a little zest and squeeze the juice.
Gently heat the olive oil in a wide frying pan. Soften the fennel over a low heat until it's slightly tender and releases its aroma.
Add the lemon juice, a little lemon zest and finely chopped dill to the fennel. Season with sea salt and white pepper and leave to infuse briefly.
Place the cod loin on the vegetables and let it cook gently over a low heat. The fish should stay moist inside and separate easily into flakes.
Finally, taste the fennel and lemon vegetables again. Round off with a little extra dill and a touch of lemon zest if needed.
Serve hot, with the cod loin arranged on the fennel and lemon vegetables.
Good to know
A dish like this feels understated and elegant. It's quick to make, smells fresh and really lets the fish shine.
Swaps
Cod loin → skrei or coley (similar protein content, also contain iodine). Fennel → leek (milder, also provides fibre). Dill → parsley (also brings vitamin K). Olive oil → ghee (heat-stable; not dairy-free).
Allergens
Contains fish. Suitable for children with mild seasoning, and in pregnancy as long as the fish is cooked right through.
