“Use sustainable cod for this recipe or another thick white fish.  It looks very Italian with the red sauce, white fish and the green flecks of the parsley.”

Ingredients
Serves 4

•    2 tbsp olive oil
•    1 onion, chopped
•    1-2 cloves of garlic, finely chopped
•    1 x 400g chopped tomatoes
•    Salt and black pepper
•    175g (6 oz) black olives, halved and stoned
•    4 boneless thick cod fillets, skinned
•    2 tbsp chopped parsley


Method

Heat the oil in a shallow AGA stainless steel casserole and gently sauté the onion and garlic.  Add the tomatoes, seasoning and olives, stir and bring to the boil.  Take off the heat and place the fish on the sauce.

2,3 and 4 oven AGA: Cook the uncovered casserole in the centre of the roasting oven for 10-15 minutes, depending upon the thickness of the fish.

Conventional cooking: Cook at 200°C (400°F), fan oven 180°C, Gas mark 6 for 15 minutes.

Sprinkle with the chopped parsley and serve piping hot.