BAKED FISH WITH RED PEPPERS AND TOMATOES (Serves 4) 1tsp olive oil 1 red onion, sliced into thin wedges 2 red peppers, deseeded and sliced lengthways into strips 2 garlic cloves, finely chopped 1 mild red chilli, deseeded and finely chopped 100ml white wine Pinch of saffron threads 200g canned tomatoes (or fresh) 2tbsp finely chopped parsley 2tbsp finely chopped fresh basil 1tsp grated lemon zest Oil, for spraying 4 thick fish fillets (such as cod or haddock), about 150g each 4 thin slices of lemon Flaked sea salt Freshly ground black pepper Preheat the oven to 200C/Fan 180C/Gas 6.

Heat the oil in a large non-stick frying pan. Add the onion and red peppers and fry them over a medium heat until they start to soften - you want them to stay fairly firm. Add the garlic and chilli and cook for another two minutes, stirring regularly.

Pour the white wine into the pan and crumble in the pinch of saffron. Simmer until most of the wine has evaporated, then add the tomatoes. Cook over a low heat for another five minutes, then stir in the parsley, basil and lemon zest.

Cut four large pieces of baking parchment or foil big enough to make a parcel for each fillet. Spray each piece lightly with oil and place a fish fillet in the middle. Season with salt and pepper, then put a thin slice of lemon on top and add a quarter of the red pepper and tomato mixture to each parcel. Bring two opposite edges of the paper or foil together and fold them together. Fold over the remaining two edges to seal the parcel neatly. Wrap the rest in the same way.

Place the parcels on a baking tray in the oven. Bake for 12-15 minutes, then open one slightly and check that the fish is cooked through. Take the parcels to the table so that everyone can open their own and enjoy the sensational scents.