Steamed Cod On Red Pepper Sauce

juice of I lemon
1 tablespoon olive oil
1 shallot, finely chopped
2 parsley sprigs
salt
freshly ground black pepper
4 x 200-225 g/7-8 oz cod steaks
2 red peppers
150 ml/1/2 pint fish stock

Mix the lemon juice, oil, shallot and parsley sprigs in a shallow dish. Season well with salt and pepper. Add the cod steaks, cover with the marinade and leave for up to 2 hours, turning occasionally.

Scorch the red peppers on the gas or electric ring until the skits is black all over. Peel away the burnt skits and rinse under clean water. Deseed and roughly chop one pepper and half of the second pepper, then cut the remaining, half into thin strips and reserve fm the garnish.

Place the fish stock and chopped peppers in a saucepan and bring to the boil. Lay a piece of wet greaseproof paper in a steamer compartment and arrange the cod steaks on top. Cover with a tightfitting lid. Swans over the stock for 8 minutes. Remove the cooked fish and keep warns. Blend the peppers and stock in a blender until smooth. Taste and adjust the seasoning, if necessary.

Arrange the red pepper sauce on 4 individual warmed plates. Top with the fish, sprinkle with thin strips of red pepper, and serve at once. SERVES 4