Herb fusilli with cod and vegetables from the oven

Preheat the oven to 180 ° C.

Wash the fennel, remove the hard bottom and the stems and cut the tubers into thin parts. Clean the garlic and cut finely.

Wash the tomatoes and cut into parts.

Divide the fennel and tomato with half of the garlic and half of the Italian herbs over a baking sheet covered with baking paper.

Drizzle with oil and sprinkle with salt and salt. Roast for about 20 minutes in the middle of the oven.

Let the capers drain in the meantime. Pick the leaves from the rest of the herbs, but leave 1 sprig of oregano for garnish.

Clean the lemon, grate the yellow skin with a fine grater and squeeze out the fruit.

Put the herbs with the rest of the garlic in a high cup and add the oil and the water. Puree with the hand blender to a green oil.

Add lemon juice, pepper and possibly salt to taste. Bring water with a little salt to a boil in a large pan and cook the fusilli in 10 minutes until al dente.

Drain the water, mix the pasta with the herb oil and spread over the plates. Meanwhile sprinkle the fish with pepper and salt.

Remove the baking sheet from the oven and spread the capers and fish over the fennel. Put another 10 minutes in the oven or until the fish is just done.

Put another 10 minutes in the oven or until the fish is just done. Remove the baking sheet from the oven, remove the herbs and spread the vegetables over the pasta.

Divide the arugula over it and place the fish on top. Garnish with the lemon zest and the stalk of oregano.