large 2lt saucepan, ovenproof dish, large frying pan and colander

200g fennel
2 garlic cloves
25g butter
50g mangetout
1 orange
200g FREEE Organic Multigrain Penne Pasta
150ml single cream
2 cod loins, with skin
salt and pepper

Fennel and Mangetout

1. Slice the fennel into half-moon shapes, finely dice the garlic cloves.
2. Divide the butter, half into a large frying pan and half into an ovenproof dish.
3. Put the frying pan over a gentle heat, add the fennel and garlic cloves, cover and cook for a couple of minutes.
4. Remove the lid and add the mangetout.
5. Squeeze the orange and add the juice to the pan. 
6. Cook gently until the vegetables are almost cooked but not soft, then remove from the heat. 

Cooking Multigrain Penne Pasta 

1. Three-quarter fill a large 2lt saucepan with water.
2. Add a little salt and bring it to a rapid, rolling boil.
3. Add the pasta and stir to avoid it sticking.
4. Boil uncovered for 7 minutes. 
5. Carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue the boiling and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
6. Drain the pasta into a colander over the sink.
7. Tip the pasta back into the saucepan, pour in the cream and season with salt and pepper.
8. Add the fennel and mangetout, stir to combine.
9. Cover and keep warm until the cod is cooked.

Multigrain Penne, Fennel and Mangetout with Roast Cod

1. Pre-heat the oven.
2. Put the butter containing dish into the oven for a few minutes to melt the butter. 
3. Add the cod to the dish, turn it in the butter and leave it skin side up.
4. Cook until the skin starts to crisp, about 8-10 minutes.
5. Gently re-heat the pasta if necessary.
6.  Place the roast cod on top of the pasta and serve immediately.