Ingredients:

  • 1 tablespoon rapeseed oil
  • 2 peppers – 1 red, 1 green, sliced
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 400g can chopped tomatoes
  • 240g pack cod fillets, cut into chunks
  • 180g raw king prawns
  • 75g California walnuts, chopped
  • 40g oats
  • 2 tablespoons chopped parsley

Preparation:

  1. Preheat the oven to 200°C.
  2. Heat the oil in a large frying pan and fry the peppers and onion for 4-5 minutes. Add the garlic and fry for one minute.
  3. Stir in the tomatoes and swill the can out with 100ml water adding this to the pan. Simmer for 2-3 minutes before adding the fish and prawns. Cook for 2-3 minutes until fish is just cooked. Season with black pepper.
  4. Transfer to an ovenproof serving dish. Mix together the walnuts, oats and parsley and sprinkle over the fish, bake for 20 minutes until golden.