Cod brandade glazed with red peppers

Use a tender fillet or loin of cod, haddock or salmon for this recipe. Ask the fishmonger to skin it for you
Ingredients (Serves 2)
  • 200g/7oz fresh raw cod fillet, skinned and flaked
  • 8-10 fresh basil leaves, torn
  • 1 clove garlic, peeled and chopped
  • 1 tbsp olive oil
  • Lemon juice
  • 100g/4oz hot mashed potato
  • 25ml/1fl oz double cream
  • 15g/1⁄2oz unsalted butter
  • 1⁄2 tsp freshly grated nutmeg
  • 1 red pepper, stalk removed,
  • halved and deseeded
  • 1 bay leaf
  • 2 sprigs fresh thyme, stalks removed
  • Salt and freshly ground black pepper
  • Pinch of caster sugar
  • 2 tbsp water
  • 2 slices Cheddar cheese
  • Pinch of paprika
  • 1 baguette to serve

Preheat the oven to 180°C, 350°F,

Gas 4. In a pestle and mortar, pound to a paste the cod, basil, garlic, 1 tsp of the olive oil and a dash of lemon juice. Transfer the paste to a bowl, add the mash, cream, butter and nutmeg and beat to combine. Set aside.

Heat the remaining olive oil in an ovenproof frying pan with a lid and, when hot, add the red pepper, bay leaf, thyme, seasoning and sugar.

After 3-4 minutes, once the pepper has browned slightly, add the water, put the pan lid on to keep the steam in and cook in the oven for 2 minutes.

Remove the pepper from the oven and fill each half with the fish paste.

Cover with a thin slice of cheese and sprinkle with paprika. Return to the hot oven and bake for a further 12 minutes. When ready, serve immediately with a baguette halved lengthways, toasted under a hot grill.