• 3 tablespoons olive oil

• 750 g/1 1/2 lb cod fillets, skinned

• 4 potatoes, unpeeled and quartered

• 6 tomatoes, halved

• 1 red onion, quartered

• 1 fennel bulb, cut into wedges

• 2 garlic cloves, crushed

• 75 g/3 oz black olives, pitted

• 25 g/1 oz green olives, pitted

• 25 g/1 oz capers

• 4 tablespoons lemon juice

• salt and pepper

• handful of flat leaf parsley, chopped, to garnish

• warm focaccia bread, to serve

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Method:

1. Lightly oil a large ovenproof dish. Put the cod, potatoes, tomatoes, onion and fennel into the dish in a single layer.

2. Sprinkle with the garlic, olives, capers and lemon juice and season to taste with salt and pepper.

3. Drizzle with the remaining olive oil and roast in a preheated oven, 230°C (450°F), Gas Mark 8, for 25 minutes.

4. Garnish with flat leaf parsley and serve with warm focaccia bread.