Baked Cod with Peperonata 
Baked cod fillet with sun-dried tomatoes, roasted red peppers, onions and garlic with kalamata olives.
Serves one £5.75 Serves two £10.99
Gluten free.
To serve:
Let the cod rest for a couple of minutes and spoon the peperonata into the centre of a warmed plate. Place the fish on top, skin side up (the skin can be removed if preferred), and garnish with some fresh basil leaves.
Serve with:
A meal in itself, with some green pesto drizzled around the edge of the plate for decoration.
For Pudding:
Lemon Cheesecake £2.35
Unfortunately this pudding is not currently available online but can be purchased in store. See Puddings for more information.
Wine List recommendation:
La Tourelle Chardonnay 2008, Pays d’Oc, France.
To see the rest of the Special Nights In Wine List click here.
“Best served with the phone off the hook”
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