Cod, Red Pepper & Cherry Tomato Bake

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

Peel and chop your potatoes into bite-sized pieces

Add the chopped potatoes to an oven-proof dish with a drizzle of vegetable oil and a pinch of salt

Put the dish in the oven and cook for an initial 25 min

Meanwhile, peel and cut your brown onion[s] into wedges

Peel and roughly chop your garlic

Pick your basil leaves from the stalks (you'll be using both)

Cut your cherry tomatoes in half

Cut your pepper[s] in half (scrape the seeds and pith out with a teaspoon) and slice into long strips

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil over a medium-high heat

Once hot, add the onion wedges, sliced pepper and chopped garlic to the pan with a pinch of salt and cook for 4-5 min or until starting to soften

Once softened, add the halved cherry tomatoes, basil stalks (you'll use the leaves later!) and dried oregano to the pan

Add in your vegetable stock mix and season with a good grind of pepper

Cook for a further 2 min, stirring regularly

Once the potatoes have had an initial 25 min, add the vegetables and any remaining juices from the pan into the oven-proof dish

Pat your cod fillet[s] dry with kitchen paper and season with salt and pepper, then add them to the vegetables and push them down slightly

Return the dish to the oven for 12-15 min or until the potatoes are fork-tender and the cod is cooked through – this is your cod, red pepper & cherry tomato bake

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