Place a large pan of salted water onto boil.
Trim the fennel and shave thinly on a mandolin.
Do the same for the apple.
Slice the chilli in half, deseed and thinly slice.
Season the fennel and apple with salt and leave to stand and wilt for 15 minutes.
Zest and juice the lemon.
Heat a frying pan big enough for the cod you are cooking on a medium heat. Season the cod with a little salt and pepper. Add the sunflower oil to the pan, then add the cod skin side down, turn the heat down and cook slowly. You want about two thirds of the cooking happening on this side.
Turn the fish over and add the butter, while the butter melts cook the tenderstem in the boiling water for two minutes.
Remove the fish from the pan and allow to rest, if the fish isn't firm to the touch or is a thick cut cook it in the oven instead of on the top of the stove, toss the tenderstem into the pan and add the lemon juice, zest and balsamic.
Plate the dish with a pile of tenderstem on the bottom, next the fish and finish with the wilted fennel salad on top.
«Cooking your fish in this way ensures a crispy skin and prevents you from over cooking it.»