Oven-Baked Cod with Tomatoes

Preparation

1. Preheat the oven to 220 °C (conventional; 200 °C fan). Mix the peppers, onions, cherry tomatoes and olives with the olive oil in a large, deep baking tray.
2. Roast the vegetables for 15 minutes, until they soften and take on a little colour at the edges.
3. Stir in the passata and drained butter beans, season with salt and pepper and press four small hollows into the middle.
4. Mix the salt and paprika, sprinkle over the fish and lay it in the hollows. Bake for another 15 minutes, until the cod is cooked and flakes apart.
5. Sprinkle with basil and, if you like, serve with crusty bread.

Drink with it

• White wine · excellent match

  Vermentino or Grüner Veltliner, dry

  Fresh acidity picks up the fruit acidity of the tomatoes, and the mild fish stays in the foreground.

  Which wine pairs with food? A simple approach to choosing ↗

• Rosé · excellent match

  Provence rosé, dry

  Red fruit and acidity are close to roasted tomato and pepper, and the slim body carries the fish without overpowering it.

• Red wine · good match

  Light, cool red wine with little tannin, e.g. Gamay or Frappato (12 to 14 °C)

  Low tannin and fresh acidity suit the tomato sauce; a tannic red would taste metallic with fish.

• Pale lager · good match

  Pale lager or Pilsner

  Carbonation and a slim body refresh alongside tomato and olive and do not overpower the fish.

  Pils or Helles: What's the Difference? ↗