One Tray Tomatoey Spelt Tray Bake With Basil Crusted Cod

Preheat the oven to 180°C/ 160°C (fan)/ gas 4

Boil a kettle

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into bite-sized pieces

Crush most of your garlic open by squashing with the side of a knife and remove the skins

Dissolve your vegetable stock mix, tomato paste, ground smoked paprika, dried oregano and a pinch of sugar in 300ml [450ml] [600ml] boiled water – this is your tomato stock

Add the chopped pepper, crushed garlic and spelt to an oven-proof dish

Pour over the tomato stock, add a generous grind of pepper and cover with tin foil

Put the dish in the oven for an initial 30 min – this is your tomatoey spelt tray bake

Meanwhile, peel and finely chop (or grate) the remaining garlic

Chop your basil finely, including the stalks

Grind the chopped basil and chopped garlic with a pinch of salt in a pestle & mortar to form a paste

Add 2 tbsp [3 tbsp] [4 tbsp] olive oil and mix well – this is your basil oil

Tip: If you don't have a pestle and mortar, chop everything very finely and mix with the oil

Combine the basil oil with your panko breadcrumbs in a small bowl – these are your basil breadcrumbs

After the tomatoey spelt tray bake has had 30 min, remove the dish from the oven and discard the tin foil

Pat your cod fillet[s] dry with kitchen paper, lay them on top of the spelt and top them with the basil breadcrumbs

Return the dish to the oven for 14-17 min or until the fish is cooked through and the breadcrumbs are golden

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

Wash your salad and pat dry with kitchen paper

Once everything is cooked, remove the basil crusted cod and set aside

Stir the salad through the tomatoey spelt tray bake