SERVES 2
1 red pepper, de-seeded and sliced
1 red onion, cut into wedges 150g cherry tomatoes A handful of black olives
200g passata 1⁄2 a 400g can butterbeans/ cannellini beans, drained 2 skinless cod fillets Small bunch of basil, to serve
Heat the oven to 200C. Place the peppers, onions, tomatoes and olives into a roasting dish and roast for 15 mins until they soften and begin to char slightly at the edges.
Stir in the passata and beans, and season. Push the sauce back a little to create space to nestle in the cod fillets, then put back into the oven and cook for 15 mins until the cod is cooked through.
Serve with a large salad or green veg.