Calabrian Cod and Prawn Pan with Capers and Chilli

How to make it

1. 1

   Cut the cod into large pieces and pat dry with kitchen paper. Slice the red onion, garlic, celery and courgette.

2. 2

   Heat the butter and rapeseed oil blend in a large frying pan or sauté pan over medium-high heat. Sauté the red onion, garlic, finely chopped chilli and celery for about 4 minutes until softened.

3. 3

   Add the capers and chopped tomatoes. Let the tomato sauce simmer briskly for 8-10 minutes so the flavours concentrate and the acidity mellows.

4. 4

   Add the courgette and nestle the cod pieces into the sauce. Cover with a lid and simmer over low heat for 6-8 minutes until the cod reaches about 52°C and flakes nicely.

5. 5

   Take the pan off the heat and gently fold in the prawns so they warm through without turning rubbery (about 1 minute).

6. 6

   Squeeze over fresh lemon juice, grate over a little lemon zest and top with plenty of chopped flat-leaf parsley before serving.