Baked cod with ratatouille

Method

1. Heat 2 tbsp of rapeseed oil in medium heavy-based saucepan on medium-low heat. Sweat the finely diced onion until softened, approximately 8 – 10 minutes.

2. Add the minced garlic and cook for a further 3 minutes.

3. Add the dried oregano, smoked and sweet paprika. Season with sea salt and freshly cracked black pepper. Cook for one minute.

4. Add the red wine vinegar to the pot to deglaze, scraping the bottom of the pot to free any sediment.

5. Add the passata and simmer for 12- 15 minutes to reduce. Stir regularly.

6. Add the brown sugar and taste to season.

7. Place the tomato sauce in an 8.5 x 11.5-inch oven dish. Spread out to coat the base of the dish evenly.

8. Lay the sliced rounds of aubergine and courgette on top, overlapping and alternating as you do so.

9. Season with black pepper and sea salt and drizzle with remaining rapeseed oil, bake in a preheated oven at 175°C for 30-35 minutes.

10. Remove from the oven and set aside.

11. Turn the oven up to 190°C to cook the cod.

12. Remove the cod from the fridge 10 minutes before you intend on cooking it.

13. Pat dry to remove excess moisture.

14. Grease a large baking tray with golden rapeseed oil and brush each fillet generously with rapeseed oil. Season with fine sea salt and bake in the preheated oven for 10-12 minutes until the fish is cooked through and flakes when gently pressed.

15. Remove from the oven and finish with some lemon zest and fresh basil.

16. Serve immediately with the ratatouille.