A one-pan dish for two that has all the flavours of the sun-drenched south of France Ingredients 2 Cod fillets, skin on, each weighing about 175g, see box, far right 1 tsp coarse salt flakes 2 red peppers 1 garlic clove 1 lemon  2 fennel bulbs  6 tbsp. olive oil  350g very ripe cherry tomatoes, halved 1 tbsp balsamic vinegar  1 handful pitted black olives 1 tbsp capers in brine, drained small handful each lemon thyme, oregano and basil leaves, with a few small basil leaves kept aside 20 marinated anchovy fillets, Read More...