One tray or pan is all you need for these three dishes: braised cod with winter tomatoes, fennel and caperberries; a baked basmati dish with lots of oniony punch; and parsnips roasted with black pepper and parmesan
, zest finely grated, to get 1 tsp, then cut into 4 wedges, to servePut the fennel and onion wedges in a large bowl with a tablespoon and a half of oil and toss gently to coat. Put a large saute pan for which you have a lid on a high heat. Once hot, lay in the fennel and onion wedges and brown on each cut side for three minutes; do this in two batches, if need be. Transfer the wedges to a plate and rinse out and dry the pan.
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