July 29, 2008 - 13:09 BST hellomagazine.com 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 GALLERY 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.