Collect together your equipment (see Recipe Notes below) and ingredients.

Start by making the sauce: slice the chorizo and add to a hot oven-proof frying pan (no extra oil needed) and fry the chorizo over a moderate heat until lightly caramelised and slightly crispy – around 4 – 5 minutes. Remove from the pan and set aside.

Using the oil in the pan, add the chopped onion and cook over a moderate heat, stirring from time to time, until soft and lightly caramelised.

Next add the chopped peppers and cook, stirring occasionally, for a further 5 minutes, until softened.

After 5 minutes add the crushed garlic and chilli flakes. Stir well and cook for a minute, stirring.

Pour in the wine and cook until it has almost evaporated.

Finally add the passata, sugar, salt and pepper. Stir to mix and cook over a low heat for 10 minutes. Stir from time to time. (Use a splatter guard or partially cover with a lid to prevent lots of mess!) Taste and adjust seasoning, if necessary.

When the sauce is nearly cooked, preheat oven to Fan Oven 180°C/200°C/400°F/Gas 6

Add the fish to the sauce and cook: season the cod with salt and freshly ground black pepper.

Chop the parsley and add to the sauce. Stir to mix

Sit the cod on the sauce, sprinkle over the lemon juice and drizzle with olive oil.

Cook in the oven for 10 – 15 mins. When the fish is nearly cooked, remove from the oven, stir the sauce a little and add the chorizo and cook for a further 5 minutes. Sprinkle with fresh parsley.

Serve with crispy potatoes or rice and some fresh bread to mop up the this fabulous sauce