I cut the fennel bulb into thin slices, spread on a pan and carefully placed the cod filets on top. Drizzled over some olive oil, a tablespoon butter then seasoned with a little bit of salt and a little bit of pepper. Cooked for about 5 minutes. Then I added the sliced radishes and cooked the other side for another 5 minutes. Removed the pan from heat and garnished with fresh dill.
The nectarine was an afterthought.
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