Salmon used to be a luxury and cod cheap as chips. Now it's almost the other way round so take advantage of the fact that both peppers and basil are at their best to make this simple dish.

Serves 4
Time: about 50 minutes
Cost: About £2 - £2.50 a head

4 boneless salmon fillets (about 600-650g)
4 medium red peppers
4 cloves of garlic, peeled and thinly sliced
4 tbsp extra virgin olive olive oil
Salt and freshly ground black pepper
1 x small bunch of fresh basil
1 pack of watercress spinach and rocket salad
Balsamic vinegar to serve  (optional)
You will also need a large roasting tin

Preheat the oven to 180°C/350°F/Gas 4

Cut each pepper lengthwise into quarters, removing the stalk and cutting away the white parts of the flesh. Pour 1 tbsp of the oil over the base of the tin and lay the peppers in a single layer, cut sides upwards. Place a couple of slices of garlic on each piece of pepper, season and drizzle evenly with the remaining oil. Bake for 30 minutes until the peppers are beginning to look charred. Remove the dish from the oven and push the peppers to the sides of the dish. Dip both sides of each salmon fillet in the pepper-flavoured oil then lay them skin side downwards. Season with salt and pepper, tuck half the basil leaves around them and roast for a further 15 minutes. Arrange the fillets and peppers on individual plates with a handful of salad leaves. Stir the pan juices and trickle them over the leaves along with a few drops of balsamic vinegar if you have some. Decorate the fish with the remainder of the basil leaves, roughly torn. Boiled new potatoes go well with this dish.

 

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