- 2 cod fillets
- 50g green olive tapenade
- 3 vine tomatoes
- 400g tin of chickpeas
- 1 red onion
- 2 tsp ground cumin
- 150g padron peppers
- 1½ tbsp olive oil
- Sea salt
- Freshly ground pepper
- Baking tray
- Deep frying pan or wok
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with baking paper and place the cod fillets in the middle, skin-side down. Spoon over the tapenade to generously coat the top. Set aside.
- 2.
Cut the tomatoes into 6 wedges each and place in a bowl. Peel and thinly slice the red onion and add it to the bowl. Drain and rinse the chickpeas and add those too. Pour 1 tbsp olive oil into the bowl and add 2 tsp ground cumin and a generous pinch of salt and pepper. Toss together, then tip the mix onto the tray around the fish. Slide the tray into the oven to roast for 15 mins.
- 3.
When the fish has 5 mins left to cook, warm a large frying pan or wok on a high heat for 1 min. Pour in ½ tbsp olive oil then add the padron peppers. Fry on a high heat for 3-5 mins, till they're softened, wrinkled and slightly blackened in some places. Add a good pinch of sea salt.
- 4.
Remove the fish from the oven. The cod should be cooked through – check by lightly pressing the thickest part of the fillet with the back of a fork. It should flake and be opaque. Cook the fish a little longer if not.
- 5.
Divide the chickpeas and veg between a couple of plates and top with the tapenade crusted cod. Serve with the padron peppers on the side.
- Tip
Padron warning
Padron peppers are somewhere between a pepper and a chilli. One in ten has a chilli kick to it but you can’t tell which by looking at them. It's like a vegetable game of capsicum roulette. Pop one in your mouth and you'll soon find out.