Roasted Cod and Mini Roast Potatoes

Meanwhile, halve the baby plum tomatoes. Halve, peel and thinly slice the red onion. Halve the pepper and discard the core and seeds. Slice into thin strips, then halve the strips. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a medium saucepan on medium-high heat. When hot, add the sliced onion, pepper, cider vinegar and a pinch of sugar (if you have any). Allow the vinegar to evaporate, then add a splash of water and cover the pan with a lid. Allow to cook until the veg is soft, 8-10 mins, stirring occasionally to ensure the veg doesn't stick to the bottom of the pan.

Meanwhile, pat the cod with kitchen paper to remove any excess moisture and season with salt and pepper. Line a baking tray with baking paper and lay on the cod fillets. Sprinkle the dukkah over each fillet, patting it down so it sticks. Drizzle with a little oil, then set aside. When the potatoes have 15 mins cooking time left, roast the cod on the middle shelf until cooked, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

Take the lid off the saucepan, then stir in the tomatoes and garlic. Cook uncovered until the tomatoes start to soften and break down, 3-4 mins. Once cooked, take off the heat and set aside until ready to serve.