Cod loins marinaded in a sun blush red pepper tapenade are placed on a bed of slow roasted tomatoes and yellow sun blush tomatoes, mixed with fresh dill, lemon juice, more red pepper tapenade, cracked black pepper, butter beans and samphire. Butter beans give the dish texture and a hearty feel.

Serve with crusty bread, a lemon wedge and fresh dill or chopped parsley. Season to taste with black pepper - the dish contains samphire which is salty by nature as it grows by the sea, so be careful to taste before you add salt.

You could also add spoonful of tomato salsa on top of each loin before serving, or some chopped sun dried tomatoes.