Chilli-Lime Cod With Charred Pepper & Tomato Salsa

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop your potatoes (skins on) into bite-sized pieces

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and dice

Add 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil to a bowl with your ground smoked paprika, ground coriander and a generous pinch of salt and pepper

Add the chopped potatoes and diced pepper to the bowl and give everything a good mix up

Transfer the spiced potatoes & pepper to a baking paper-lined baking tray (or two!) and reserve the bowl along with any excess marinade

Put the tray[s] in the oven for 25 min or until the potatoes are crispy and the pepper is slightly charred

Meanwhile, peel and finely chop (or grate) half your garlic (you'll use the rest later!)

Chop your tomato[es] finely

Zest half your lime[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Trim, then slice your spring onion[s]

Add the chopped garlic and chopped tomato to the reserved bowl with your red wine vinegar

Add the lime zest and half the sliced spring onion (reserve the rest for a garnish!) and give everything a good mix up – this is your tomato salsa

Peel and finely slice (don't chop!) the remaining garlic

Cut the zested lime[s] into 2 wedges per person

Once the potatoes and pepper are almost ready, heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a high heat

Pat your cod fillet[s] dry with kitchen paper

Once hot, add the sliced garlic, your chilli flakes (can't handle the heat? Go easy!) and 2 tbsp [3 tbsp] [4 tbsp] butter and cook for 1 min or until fragrant

Once fragrant, add the cod fillet[s] to the pan with the juice of half the lime wedges

Cook for 4-5 min on each side or until cooked through – this is your chilli-lime cod

Tip: Your fish is cooked once it turns opaque and flakes easily