ALL-IN-ONE LEMON PEPPER COD

This all-in-one dish is perfect for making ahead. This can be made with sea bass fillets, too, but they can be thinner than cod so may need less time to cook. Choose equal-sized fillets so they cook at the same rate.

SERVES 6

Butter, for greasing

6 x 150g (5oz) cod loins, skinned

1 lemon, thinly sliced FOR THE PEPPER SAUCE 2tbsp olive oil

2 large onions, finely chopped

2 Romano peppers, deseeded and sliced 2 large garlic cloves, finely grated

1 x 400g tin of chopped tomatoes

1tbsp sun-dried tomato paste

2tbsp capers from a jar, drained

FOR THE HERB SAUCE

115g (4oz) mayonnaise 1 garlic clove, finely grated 1tbsp freshly chopped dill 1tbsp freshly chopped parsley

1tbsp capers from a jar, drained and chopped

Preheat the oven to 200°C/fan 180°C/gas 6 and butter a wide, shallow ovenproof dish.

To make the pepper sauce, heat the olive oil in a frying pan over a medium heat. Add the onions and peppers and fry for about 3-4 minutes. Add the garlic and fry for 10 seconds.

Stir in the chopped tomatoes, tomato paste and capers, season with salt and freshly ground black pepper and cover with a lid. Simmer over a low heat for about 15 minutes, or until the onions are tender.

To make the herb sauce, mix all the ingredients together in a bowl.

Spoon the pepper sauce into the prepared ovenproof dish. Top with the cod fillets and season. Spoon the herb sauce on top of the fish, then scatter over the lemon slices. Bake in the preheated oven for about 20-25 minutes, or until the fish is just cooked through and the sauce is bubbling.

Serve hot with rice and green vegetables.