Four pieces of boneless cod (about 150g each)
One red pepper, chopped.
Two tablespoons good quality black olives, pitted and chopped
Extra virgin olive oil
A little balsamic vinegar (white if possible, or sherry vinegar)
Two tins cannellini beans
1 large shallot, finely chopped
Clove garlic (optional)
2 tablespoons olive oil
100ml chicken/veg stock
Salt & pepper
Pre-heat the oven to 220C (top aga)
Cut the tomatoes in half and remove the core. Sit on a baking sheet with the peppers, drizzle over olive oil, season and sprinkle with thyme. Roast for about 30 minutes.
Remove from the oven and roughly chop. Put into a small saucepan with the olives and add enough extra virgin oil to make a sauce. Add a few drops of balsamic vinegar to taste and stir through some shredded basil. Set aside while you cook the fish.
Rub a baking sheet with some of the butter and sit the cod on it. Season the fish and dot with the remaining butter. Add a tablespoon of water to the pan and put into the oven for six to ten minutes. The cod is cooked when the tip of a knife that you have pierced through to the centre feels warm. It will continue cooking after you have removed it from the oven.
Meanwhile, fry the shallot for the mash. Add the garlic if using and cook for a couple more minutes. Add the drained beans and half the stock. Heat through and then season and mash with a hand held blender or potato masher. Add the rest of the stock if you need it.
Remove the fish from the oven and rest for a couple of minutes. Squeeze the juice of half a lemon over it. Heat the tomato and olive mixture. Serve the cod on the mash with some of the sauce spooned over.