1 Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5.
2 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.
3 Stir in the chopped peppers and sun-dried tomato paste. Add a few drops of balsamic vinegar and season to taste.
4 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.
Cook’s tips: You could make this recipe with haddock, salmon or sea bass fillets instead of cod. Use closed cup mushrooms if you prefer – just make sure that you chop them finely.
Our thanks to www.JustAddMushrooms.com for providing this recipe.