COD AND PEPPER BAKE

500 gr fresh fillet of cod, haddock or, even better, monkfish (frozen or fresh)

1 large onion

2 cloves garlic

4 medium potatoes

2 peppers (red and yellow)

1 dsp capers

10 black olives

1 sprig fresh rosemary

basil

2 tbsp olive oil

fresh chilli to taste

4 anchovies drained

Small glass white wine

Some breadcrumbs to sprinkle

Some grated cheddar cheese

Cut the fish in big chunks (if frozen you should defrost it and pat it dry to remove excess water), cut the potatoes in thin slices, chop the onion, the garlic and the peppers. In a non-stick oven dish, place the above ingredients, season well and give it a stir. Place in a preheated oven, 220 degrees, covered with foil for 30 minutes. Remove foil, sprinkle with a mixture of breadcrumbs and cheese and cook for another 5 minutes under a hot grill. Watch it to avoid burning. Do not stir anymore before serving as this will break the fish. Add flakes of chilli to taste