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Method

1. Heat the oil in a medium saucepan, then add the red pepper, chilli and a pinch of salt and pepper. Bring the temperature up slowly to sweat the vegetables.

2. Add the capers and herbs de Provence, then stir for a minute to release the flavours. Tip in the tinned tomatoes, stir through and simmer gently while you cook the cod.

3. Put the cod on a square of baking paper, then add a drizzle of olive oil and some salt and pepper. Top with three slices of lemon.

4. If cooking the cod in the oven, preheat the oven to 180C/160C Fan/Gas 4. Keep the cod in its baking paper and place on a hot baking tray. If using a barbecue, wrap the cod in its baking paper, then again in a square of kitchen foil to create a parcel.

5. Put the parcels directly onto the barbecue coals and cook for 5–10 minutes. If using the oven, bake for 12–15 minutes. Set aside.

6. If using the barbecue, drizzle some olive oil onto the rest of the lemon and char it on the grill. Add some of the olives to the sauce, reserving a few.

7. To serve, spread the sauce onto a plate and place the cod on top. Put the charred lemon on the side, drizzle with olive oil and scatter with the remaining olives. Serve with crusty bread.