Preheat the oven at 180°C.
Arrange the thin fennel slices on a baking plate. Pour over a drizzle of olive oil and season with salt and pepper. Put the fennel in the oven for 10-15 minutes until coloured and crunchy.
Mix the parsley, finely chopped garlic, pistachio nuts, lemon zest and panko in a bowl and season with salt and pepper. Add one egg white and mix again.
Put the cod fillets on a baking plate and put half a centimeter of the crust mixture on top of it.
Mix the tomatoes and roughly chopped garlic in a small baking tray and add two tablespoons of extra virgin olive oil. Season with salt and pepper.
Put the cod and the tomatoes in the oven and cook for 8-12 minutes.
Take out the cod and the tomatoes. Arrange the fennel slices on a plate and put the cod fillet and the slow cooked tomatoes on top of it. Finish off the dish with the tomato/olive oil juice from the baking tray.
- 2 cod fillets, 180 g each, skin removed
- 1 fennel, very thinly sliced
- 300 g cherry tomatoes
- 2 garlic cloves, one finely chopped, one roughly chopped
- Handful of parsley, finely chopped
- Handful of pistachio nuts, finely chopped
- Zest of 1/2 lemon
- 2 tbsp breadcrumbs (or panko)
- 1 egg white
- Salt and pepper