Seared cod loin with pepper and caper sauce

You will need
600g Charlotte potatoes,unpeeled, boiled until tender
3 tablespoons olive oil
1 1⁄2 teaspoons caster sugar
1 onion, peeled and finely sliced
1 teaspoon dried mixed herbs
3 cloves garlic, peeled and finely chopped
100ml white wine
1 x 400g tin Taste the difference cherry tomatoes
2 roasted red peppers, deseeded, from a jar
juice of 1⁄2 a lemon
2 tablespoons capers
600g skinless, boneless cod fillets
fresh basil leaves, to garnish

Method
Preheat the oven to 220ºC, fan 200ºC, gas 7.
Tip the potatoes onto a baking tray and gently crush. Sprinkle with 1 tablespoon oil, 1⁄2 teaspoon caster sugar and salt. Roast for 30 minutes.
Meanwhile, fry the onion in 1 tablespoon olive oil with the mixed herbs and garlic, until softened. Add the wine and cook until most of it has been absorbed. Add the tomatoes and simmer for 5 minutes. Tip into a food processor, add the roasted peppers and blitz until smooth. Return to the pan and add the lemon juice, remaining sugar and capers. Warm through.
Season the cod and fry in 1 tablespoon oil for 4 minutes on each side, until cooked through. Serve with the crushed potatoes and sauce, garnished with the basil.