Ingredients

• 1 tbsp olive oil
• 1 x 150g/5½oz cod fillet
• skin left on
• salt and freshly ground black pepper
• 1 tomato
• sliced
• 100g/3½oz mature cheddar
• grated
• 75ml/2½fl oz white wine
• 2 rashers smoked streaky bacon
• fried until crisp
• to serve

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the pan-fried cod
• heat the olive oil in an ovenproof frying pan. Season the cod with salt and freshly ground black pepper and fry
• skin-side down
• for 2-3 minutes
• or until the skin is crisp.
• Turn the cod over
• then transfer the pan to the oven and roast for five minutes
• or until cooked through.
• For the tomato and cheese gratin
• spread the tomato slices over the base of a small ovenproof dish.
• Place the cheese and wine into a small pan and heat gently
• stirring frequently
• until melted and well combined. Pour the cheese mixture over the tomatoes.
• Transfer the gratin to the oven and bake for 8-10 minutes
• or until golden-brown.
• To serve
• place the gratin onto a serving plate and top with the cod and the bacon.