Creamy Basil Cod Pots
1 Heat oven to 220°C or Gas Mark 7. Put the potatoes into a pan with boiling salted water and return to the boil. Cook for 5 mins to soften. Drain the potatoes and spread out on a non-stick baking tray, brush with 1tbsp oil and bake for 15 mins.
2 Line a roasting tin with a non-stick sheet, spread the peppers out at one end.
3 Put the cod at the other end of the tray and season generously. Sprinkle over the lemon juice and zest, garlic and several sprigs of basil. Drizzle over 1tbsp oil and cook for 15 mins, until fish and vegetables are tender.
4 Heat milk in the microwave on High for 1 min, add cornflour mixture, and cook for 1 min and stir until thickened and smooth. Season and stir in the grated cheese.
5 Put the sugar snaps into a bowl with 2tbsp water and microwave on High for 3 mins.
6 To serve, divide the peppers, fish, sugar snaps and potatoes between the plates. Drizzle the sauce over the potatoes. Serve with lemon wedges.
12 new potatoes, sliced 2tbsp olive oil
1 red and Romano pepper, deseeded and sliced
3 x 150g (5oz) cod fillets Juice and finely grated zest of 1 lemon
1 garlic clove, crushed Small bunch of basil 200ml (7fl oz) semi-skimmed milk
2tsp cornflour mixed with 2tsp water
60g (2oz) reduced-fat Cheddar, grated
200g (7oz) sugar snaps 1 lemon, cut into wedges