Use a tender fillet or loin of cod for this recipe. If the fish has the skin on, ask the fishmonger to skin it for you. When making the mashed potato, I use floury potatoes which are ideal for mashing.

Serves: 2
Preparation time: 15 minutes
Cooking time: 10 minutes

Ingredients

200g fresh raw cod fillet, skinned and flaked
8-10 fresh basil leaves, torn
1 garlic clove, peeled and chopped
10ml olive oil
lemon juice
100g hot mashed potatoes
20ml double cream
15g unsalted butter
½ [[fraction for a half]] teaspoon freshly grated nutmeg
1 red pepper, stalk removed, halved and deseeded
1 bay leaf
2 sprigs fresh thyme, stalks removed
salt and freshly ground black pepper
pinch caster sugar
2 tablespoons water
2 slices Cheddar cheese
pinch paprika

To serve

1 baguette


Method

1. Preheat the oven to 200˚C/Fan 180˚C/Gas 4.
2. In a pestle and mortar, pound together the cod, basil, garlic, 1 teaspoon of the olive oil and a dash of lemon juice until it forms a paste. Alternatively, blitz in a blender or food processor.
3. Turn into a bowl and add the hot mashed potatoes, cream, butter and nutmeg. Beat to combine and set aside.
4. Heat the remaining olive oil in an ovenproof frying pan with a lid, and when very hot, add the red pepper, together with the bay leaf, thyme, seasoning and sugar.
5. Once the peppers have slightly browned, after 3-4 minutes, add the water to create steam. Cover immediately with a lid and put straight into the preheated oven for 2 minutes.
6. Remove from the oven and fill each pepper half with the fish paste. Cover with a thin slice of cheese and sprinkle with paprika.
7. Return to the hot oven and bake for a further 12 minutes. Preheat the grill until hot.
8. Cut the baguette in half lengthways and toast under the preheated grill until golden brown.
9. Serve the peppers with the toasted baguette.