RECIPES FOR BAKING COD RECIPES

1. Preheat your oven to 200°C/400°F/gas 6.
2. Season the cod with sea salt and black pepper, place on an oiled baking tray and lay two slices of pancetta over the top of each fillet.
3. Halve the lemons and place the four lemon halves, cut side down, on the tray next to the fish. Roast in the preheated oven for 10 to 15 minutes, or until the fish flakes easily.
4. Peel and quarter the potatoes and cook until soft in boiling salted water. Meanwhile, cook the peas to packet instructions, then drain and blitz the peas in a food processor (or mash up with a fork if you don't have one).
5. Deseed and finely dice the red chilli, if using.
6. Drain the potatoes and mash with butter, hot milk, salt and pepper, whizzed-up peas and the red chilli if using.
7. Put the rocket in a mixing bowl, pick in the mint leaves and toss together and dress with extra virgin olive oil.
8. Serve each piece of cod on a dollop of pea and potato mash, with a little salad on the side.

Heat the oil in a large saucepan, add the onion and fry for 3 minutes. Add the garlic and fry for 2 minutes. Add the chopped tomatoes and tomato purée, along with 400ml cold water, bring to the boil then simmer for 20 minutes until thickened.

Add the peppers and cod, nudging the fish into the sauce a little, then bring back to a gentle boil and simmer for 8 minutes. Scatter with the olives and parsley, and simmer for 2 minutes. Meanwhile, cook the rice to pack instructions.

Serve the fish with the rice.

1. In a small pan, mix the honey, soy sauce, miso and sesame oil with a splash of water. Boil and simmer until golden, stirring regularly. Remove from the heat and leave to cool.
2. Pour the marinade into a large bowl, add the fish, then cover and marinate in the fridge at least 2 hours or preferably overnight.
3. Just before you cook the fish, finely slice the radishes and chilli (deseed, if you like) and place in a bowl.
4. Trim, finely slice and add the spring onions, finely slice the pickled ginger, then add to the bowl with 3 tablespoons of its liquor, the rice vinegar and a good pinch of sea salt, and mix up. Finely slice and stir in a few coriander leaves.
5. Preheat the grill to full whack. Place the fish on a baking tray, skin-side down, and grill for 6 minutes, or until beautifully golden and a little bit caught around the edges.
6. Serve the fish flesh-side up, spooning over any leftover juices from the tray, with a delicate spoonful of the pickle, a little drizzle of extra virgin olive oil and a few freshly picked coriander leaves. Really nice with steamed greens – such as tenderstem broccoli, pak choi, asparagus or sugar snap peas – on the side.