Cod With Roasted Chilli Butter

Make the Roasted Chilli Butter

• First make the roasted chilli butter. Take the butter out of the fridge to let it soften. Using tongs, hold the red chillies over the flame of a gas hob, turning until blistered and blackened all over. (If you do not have a gas hob, grill under a high heat to blacken, turning as necessary.) Peel away the skin and remove the seeds, then finely dice the flesh.
• Chop the fresh parsley.
• In a bowl, mix the softened butter with the chillies, and parsley. Season with salt and pepper to taste. Spoon the butter onto a piece of baking paper and roll this around the butter to form a log shape. Place in the freezer to firm up.

Prep the dish

• Add the baby potatoes to a pan of salted water, bring to the boil and simmer until tender, around 12–15 minutes.
• Meanwhile, preheat the oven to 200°C/180°C Fan/Gas 6 with the grill element on.
• Drain the potatoes well, lightly smash each one and divide them between 4 individual ovenproof dishes.
• Lay the cherry tomatoes on top (keeping them on the vine if they come on the vine), and sprinkle with a little salt and pepper. Cut the roasted chilli butter into slices and lay a slice over the tomatoes. Place the dishes on a high shelf in the oven for 10 minutes.
• Season the cod on both sides with salt and pepper. Take the dishes out of the oven, add a cod portion to each and place another slice of chilli butter on top of the cod. Bake for 10–12 minutes.

Finish the dish & Plate Up

• Remove from the oven and baste the cod and potatoes with the butter. Cut the remaining chilli butter into thin slices and place a slice on top of each portion of cod. Tuck in and enjoy.