spanish-style baked cod with peppers

“Spanish flavours give this light but satisfying one-pot dish a bit of sophistication, with complexity and richness from the reduced sherry and bright freshness from the colourful peppers. Thick, chunky cod loins work best for this recipe — I love sustainable Norwegian cod for its firm yet delicate white flesh, which flakes to perfection when it's cooked just-so. I hope you enjoy cooking this recipe and that it becomes a regular on your menus.” MICHEL ROUX JR

serves 2, hands-on time 20 min, oven time 10-15 min

1 large onion
2 garlic cloves
2 red peppers
4 tbsp olive oil
Pinch saffron threads
40ml dry sherry
100ml fish stock
2 large chunky sustainable cod portions, preferably loins (around 160g each; Michel recommends
using Norwegian cod)
2 thick slices sourdough bread
2 tsp smoked paprika
1 tbsp chopped fresh flatleaf parsley

1 Heat the oven to 200°C/180°C fan/ gas 6. Peel and finely slice the onion and garlic. Cut the peppers in half, deseed then thinly slice.

2 Heat half the olive oil in a frying pan over a low-medium heat, then add the vegetables and fry gently for 10 minutes until softened.

3 Meanwhile, soak the saffron in the sherry for 10 minutes to infuse. Pour the saffron and sherry over the vegetables and bubble for 2 minutes. Add the stock and bubble for a further 10 minutes until reduced by half. Season to taste.

4 Transfer the mixture to a small baking dish and put the cod portions on top. Season with salt and pepper, then bake for 10-15 minutes until the fish is just cooked through.

5 Meanwhile, toast the sourdough and drizzle over a little of the olive oil.

6 Remove the fish from the oven, sprinkle over the smoked paprika and chopped parsley, then drizzle with the remaining oil to serve.

per serving 416kcals, 23.8g fat (3.3g saturated), 7.2g protein, 33.7g carbs (12.5g sugars), 0.9g salt, 8g fibre

wine editor's choice: a cool glass of dry fino sherry is splendid here, as is the spanish white albariño.