Place the fennel, orange zest and juice in a non-reactive roasting dish (ideally a ceramic one) and drizzle on a third of the oil. Season and
You can cook the pancetta in one of two ways. The first is to lay it on a cake rack above a baking tray and
Rub half the remaining oil over the flesh side of the cod and season it. Lay it in a roasting dish lined with baking parchment, skin side down, and roast until just cooked – check it after 8 minutes, as the exact cooking time will depend on the size of the pieces. The cod is cooked when you can separate the flesh using a small sharp knife – it should be a little opalescent.
Mix the broad beans with the dill, the remaining olive oil and the lemon juice.
Place the chicory on 4 plates and scatter the fennel over. Once the cod has cooled sufficiently for you to handle it, flake it apart and divide over the fennel. Add the bean and dill salad with any of their juices, then lastly lay the pancetta on top.
© 2005 Peter Gordon. All rights reserved.