Oven-baked cod on hot mushroom salsa

Ingredients

• 2 tbsp olive oil
• 1 garlic clove, crushed
• 300g chestnut mushrooms, finely chopped
• 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, to garnish

Method

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.

Try one of our other mushroom recipes, or try another fish recipe, including French oven-baked cod, roast cod with bacon and homemade fish goujons.