Cod & tomato tray bake

This simple everyday fish supper with smooth tomato sauce helps you hit 4 of your 5-a-day

serves 4

2 red pepper, deseeded and chopped 2 red onion, cut into wedges 250g cherry tomato handful black olives ½ x 680g jar passata 400g can butter bean, drained 4 skinless cod fillets (about 600g/1lb 5oz) small bunch basil Method Heat oven to 220C/200C fan/gas 7. Put the peppers, onions, tomatoes and olives into a large, deep baking tray and cook for 15 mins until they start to soften and char at the edges. Stir in the passata, butter beans and seasoning, then make 4 little areas and nestle in the cod. Return to the oven and cook for a further 15 mins until the cod is cooked through. Sprinkle over the basil and serve with crusty bread, if you like.