Baked brill with fennel and Piccolo cherry tomatoes


Bring a large pan of salted water to the boil. Trim and wash the fennel, then cut each bulb into 6 or 8 wedges, leaving the root attatched so the pieces stay together. Blanch the fennel in the boiling water for 4 minutes, drain well and place on a clean tea towel, patting dry so the oil doesn’t spit when frying them later