Directions:

• Heat the oil in a medium saucepan, then add the red pepper, chilli and a pinch of salt and pepper. Bring the temperature up slowly to sweat the vegetables.
• Add the capers and herbs de Provence, then stir for a minute to release the flavours. Tip in the tinned tomatoes, stir through and simmer gently while you cook the cod.
• Put the cod on a square of baking paper, then add a drizzle of olive oil and some salt and pepper. Top with three slices of lemon.
• If cooking the cod in the oven, preheat the oven to 180C/160C Fan/Gas 4. Keep the cod in its baking paper and place on a hot baking tray. If using a barbecue, wrap the cod in its baking paper, then again in a square of kitchen foil to create a parcel.
• Put the parcels directly onto the barbecue coals and cook for 5–10 minutes. If using the oven, bake for 12–15 minutes. Set aside.
• If using the barbecue, drizzle some olive oil onto the rest of the lemon and char it on the grill. Add some of the olives to the sauce, reserving a few.
• To serve, spread the sauce onto a plate and place the cod on top. Put the charred lemon on the side, drizzle with olive oil and scatter with the remaining olives. Serve with crusty bread.