INGREDIENTS: SERVES 8

• 8 150g boneless individual cod portions
• 2 onions
• 6 peppers
• 4 fl oz italian extra virgin olive oil
• 2large pinches of Fairway Assured garlic granules
• 2 Fairway Assured bay leaves
• ¼ teaspoon of fresh thyme leaves
• Good pinch of Fairway Assured crushed chilli
• 12 Fairway Assured peeled plum tomatoes/well drained
• Aged balsamic and a few fresh basil leaves torn up to serve

METHOD

For peperonata

1. Slice onions and peppers about 5mm thick and place in a sauce pan with olive oil, bay leaves, thyme and crushed garlic.
2. Cover with a lid and simmer gently for 15 minutes until the onion becomes transelucent.
3. Meanwhile de-seed the tomatoes and chop roughly.
4. When the onion and pepper mix is cooked add the freshly cut tomatoes.
5. Season with salt and chilli flakes.

For cod

1. Place your individual cod portions on a buttered non-stick oven proof tray.
2. Drizzle with olive oil, season with salt and pepper.
3. Bake in a hot oven at 160 degrees for 12-15 mins.

To serve

1. Place a generous spoonful of peperonata in the middle of a warm plate.
2. Place a portion of the  cod on top.
3. Finish with a generous drizzle of aged balsamic and a sprinkle of torn fresh basil.