Ingredients

• 1 tsp vegetable oil
• 1 very small onion (50g/1¾oz)
• thinly sliced
• 1 garlic clove
• finely chopped
• ½ red pepper (75g/2½oz)
• roughly chopped
• pinch smoked paprika
• 300g/10½oz tinned chopped tomatoes
• 1 level tbsp tomato purée
• 175g/6oz cod fillet
• boneless
• skin on
• 150g/5½oz courgetti
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Heat the oil in small frying pan over a medium heat. Add the onion and fry for 4–5 minutes
• or until soft. Add the garlic
• pepper and paprika and cook for 2 minutes.
• Stir in the tomatoes
• tomato purée and salt and pepper
• to taste. Cook over a medium heat for 10 minutes
• or until the mixture begins to thicken.
• Transfer the sauce into an ovenproof dish
• lay the fish on top of the sauce and bake for 10–15 minutes
• or until the fish is cooked.
• Meanwhile
• place the ‘courgetti’ in a microwave and cook on high for 2 minutes. Stand for 1 minute before serving with the fish.