Ingredients, serves 4

4 pieces cod loin or any other firm white fish

1 tablespoon olive oil

1 onion, finely chopped or 2 shallots

4 cloves garlic

2 thumb sized pieces ginger, grated (around 50g)

400g fresh tomatoes, diced, or 1 tin

1 small red chilli pepper

2 tablespoons tomato puree

2 tablespoons fresh coriander

2 tablespoons fresh parsley

salt and pepper

1 tablespoon lemon juice

Method

1. Turn the oven on to 180°C, fan.
2. Wrap the fish in a foil parcel. Make a parcel by lightly greasing the foil beforehand with olive oil. Place the cod in the centre and sprinkle with salt and pepper. Fold the foil shut leaving a pocket of air in the parcel to help ‘steam’ the fish cooked. Place the parcels on a baking tray and bake in the oven for 15-20 minutes, depending on the thickness of the cod.
3. To make the sauce, add one tablespoon of olive oil to a heavy-based pan. Add the onions, chilli, garlic and ginger and sauté for a further three minutes.
4. Add the diced tomatoes, tomato puree, parsley and coriander and simmer down gently to thicken with the lid off for around 20 minutes. Purée slightly if desired, using a purée stick or food processor.
5. Season with salt and pepper.
6. To Serve: Place a spoonful of the sauce on a plate and place the fish on top. Splash over the lemon juice if using.
7. Serve with plenty of green non-starchy vegetables.