Fiery roast cod

Pierce the peppers before roasting them in the oven in some olive oil at 180 degrees or under a very hot grill until they’re charred.

Put them in a bowl, cover with cling film and leave to cool before removing the skin.

Discard the skin and seeds, but don’t throw the juices away – you can use those.

Next, roughly chop or blitz the peppers and mix with the chopped garlic, thyme and chilli. Season well. Place the fillets on a baking tray or gratin dish, spoon the mixture on to the cod and bake for 20-25 minutes at 180 degrees. Serve with Caesar salad.