Cod with Tomatoes and Sweet Peppers Serves 4 This dish can be made with any white fish like coley or hake but cod steaks are perfect for it with their meaty texture and snow-white appearance when cooked.   - 4 tablespoons olive oil  - 1 each small red and yellow pepper, seeded and sliced - 1 tablespoon chopped fresh or 1 teaspoon dried thyme - 1/2 teaspoon dried chilli flakes - 4 x 175g/6oz cod steaks 250g/8oz onions, thinly sliced - 400g/14oz can chopped tomatoes - juice of 1 small lemon - chopped fresh parsley, to garnish - new potatoes, to serve Heat the oil in a large frying pan, add the onions and cook gently for 3-4 minutes until softened but not browned. Add the peppers and cook for another 2-3 minutes. Add the tomatoes, thyme, chilli flakes and lemon juice, bring to the boil, season generously and simmer for about 5 minutes, stirring occasionally until the mixture has thickened slightly. Place the cod steaks on top of the tomato mixture, cover the pan tightly and simmer for about 10-12 minutes until the fish is steamed through. You will be able to tell this because it will have taken on a delicious snow-white look. Garnish with parsley and serve with sautéed potatoes.