Fiery roast cod

Domini Kemp’s Fiery Roast Cod. Photograph: Nick Bradshaw

Domini Kemp’s Fiery Roast Cod. Photograph: Nick Bradshaw

Sat, Jan 16, 2016, 03:00

   
  • Serves: 4
  • Cooking Time: 45 mins
  • Course: Main Course
  • Cuisine: Fusion

Ingredients

  • Serves 450ml olive oil
  • 4 cod fillets – 150g each (approx)
  • 2 red peppers
  • 1 red chilli, deseeded and chopped
  • 2 cloves garlic, peeled and chopped
  • Salt and pepper
  • A few sprigs of fresh thyme

Method

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.