Oven Baked Cod

Ingredients

• 300g chestnut mushrooms, finely chopped
• 2 tbsp olive oil
• 1 garlic clove, crushed
• 1 bunch spring onions, trimmed and finely chopped
• 150g bottled roasted red peppers (packed in brine), drained and chopped
• 2 tbsp sun-dried tomato paste
• A few drops balsamic vinegar
• 4 thick slices rustic-style bread, such as ciabatta
• 4 x 150g skinless cod fillets
• Salt and freshly ground black pepper

To serve

• Rocket or salad leaves

Method

1. Preheat the oven to 170°C.
2. Heat the olive oil in a frying pan and add the garlic, mushrooms and spring onions, sautéing them over a medium-low heat until very soft, about 5-6 minutes.
3. Stir in the chopped peppers and sun-dried tomato paste. Add a few drops of balsamic vinegar and season to taste.
4. Spread the pieces of bread with half the mushroom mixture, then arrange them in a baking dish or on a baking sheet. Top each one with a cod fillet, then spread the remaining mushroom mixture on top. Bake for 15-20 minutes, or until the fish is cooked – the flesh should flake easily when tested with a fork. Serve, garnished with rocket or salad leaves.