Ingredients

• 3 sweet potatoes (350g/12oz each)
• peeled and cut into chips
• 3 tbsp olive oil
• 1 onion
• thinly sliced
• 2 garlic cloves
• crushed
• 2 red peppers
• seeds removed
• cut into small pieces
• 2 yellow peppers
• seeds removed
• cut into small pieces
• 2 x 400g tins chopped tomatoes
• 1½ tbsp balsamic vinegar
• 1 level tsp caster sugar
• 2 level tbsp capers
• 4 level tbsp tomato purée
• 4 x 150g/5½oz thick cod steaks (or other firm white fish)
• skinless
• salt and freshly ground black pepper
• 120g bag mixed salad leaves
• 1 tsp olive oil
• ½ lemon
• juice only

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Put the sweet potatoes in a baking tray
• pour over 1 tablespoon of the oil
• season and toss. Roast for 40 minutes
• or until browning at the edges and tender.
• Meanwhile
• pour the remaining oil into a shallow casserole dish or ovenproof sauté pan and place over a medium–low heat. Add the onion and garlic and cook for 10 minutes
• or until starting to soften
• stirring occasionally.
• Add the peppers and cook for 5 minutes. Stir in the tomatoes
• vinegar
• sugar
• capers and tomato purée and season with a little salt and plenty of pepper. Cover
• bring to the boil
• then turn down the heat to low and simmer for 20 minutes
• stirring occasionally.
• Add the fish to the pan and gently turn it over so it is covered in the sauce. Cook
• covered with a lid
• for 10 minutes
• or until the fish is cooked through and the sauce slightly reduced.
• To make the salad
• put the salad leaves in a bowl and toss with the oil
• a squeeze of lemon juice and a pinch of salt.
• Serve the fish in the sauce with the sweet potatoes and salad.