• 4 tablespoons virgin olive oil

• 1 onion, chopped

• 3 garlic cloves, crushed

• 1/2 fennel bulb, thinly sliced

• 1/4-1/2 teaspoon fennel seeds

• 500 g/1 lb ripe, well-flavored tomatoes, chopped

• 1-2 teaspoons sun-dried tomato paste

• 4 x 175 g/6 oz cod or other fish steaks

• 1/2 bunch parsley, chopped

• juice and grated rind of 1 lemon

• salt and pepper

• chopped parsley, to garnish

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Method:

1. Heat 2 tablespoons of the oil in a frying pan. Add the onion, garlic, fennel and fennel seeds and fry until the onion is softened.

2. Stir in the tomatoes and continue to cook for about 2 minutes, then add the tomato paste and simmer gently, uncovered, for about 15 minutes, stirring occasionally. Season to taste with salt and pepper, then set aside.

3. Heat the remaining oil in a frying pan. Add the fish and brown quickly on both sides. Transfer to kitchen paper to drain.

4. Lay the parsley in the bottom of a heavy flameproof earthenware dish that the fish will just fit in a single layer.

5. Put the fish on top and sprinkle with the lemon juice and rind. Pour over the sauce and heat to simmering point.

6. Cook very gently, uncovered, for 10-15 minutes until the fish just flakes when tested with the point of a sharp knife. Serve garnished with chopped parsley.