INGREDIENTS

• 1 large red pepper, cut into thin rings, seeds removed
• 2 large ripe tomatoes, cut into medium slices
• 1 whole green chilli, seeds included, roughly diced
• 3 garlic cloves, finely sliced
• 2 large handfuls of coriander, leaves only, roughly chopped
• 75ml rapeseed oil
• 1 tsp of salt, divided
• ½ tsp black pepper
• 1 tbsp of Aleppo pepper or Pul Biber (Turkish red pepper flakes) or use hot paprika as a substitute if you can’t find any
• 2 tsp of sweet smoked paprika
• 125ml water
• 4 skinless haddock or cod loins, around 150g per portion
• Juice of ½ a lemon

HOW TO MAKE IT

1. Lay the pepper rings on the bottom of a wide shallow, ovenproof saucepan, then layer the tomatoes over the top. Sprinkle over the chilli.
2. In a measuring jug; combine the oil, ½ tsp of the salt, black pepper, Aleppo pepper and paprika and stir together.
3. Pour the liquid over the vegetables, then top up with the water and bring up to a simmer. Cover and cook on a low heat for 30 minutes.
4. Add the fish pieces on top of the vegetables and squeeze over the lemon juice and sprinkle with the salt. Scatter over the coriander and garlic.
5. Replace the lid and simmer for a further 15 minutes, spooning the liquid over the fish every few minutes. Meanwhile set the oven to 190c (170c fan).
6. Remove the lid from the fish and transfer the pan to the oven to cook for a further 20 minutes. Serve with some simple boiled rice or some crusty bread.