Prep time: 5 minutes
Cooking time: 25 minutes
Served with a hot mushroom, red pepper and tomato salsa
300g chestnut mushrooms, finely chopped
2 tbsp olive oil
1 garlic clove, crushed
1 bunch spring onions, trimmed and finely chopped
150g bottled roasted red peppers (packed in brine), drained and chopped
2 tbsp sun-dried tomato paste
A few drops balsamic vinegar
4 thick slices rustic-style bread, such as ciabatta
4 x 150g skinless cod fillets
Salt and freshly ground black pepper
Rocket or salad leaves
Preheat the oven to 170°C.
Heat the olive oil in a frying pan and add the garlic, mushrooms and spring onions, sautéing them over a medium-low heat until very soft, about 5-6 minutes.
Stir in the chopped peppers and sun-dried tomato paste. Add a few drops of balsamic vinegar and season to taste.
Spread the pieces of bread with half the mushroom mixture, then arrange them in a baking dish or on a baking sheet. Top each one with a cod fillet, then spread the remaining mushroom mixture on top. Bake for 15-20 minutes, or until the fish is cooked – the flesh should flake easily when tested with a fork. Serve, garnished with rocket or salad leaves.