Serves 4

• 1.8 lbs. cod filets

• salt & pepper, to taste

• 1 tbsp. olive oil

• 9.5 oz. roasted peppers, drained

• ¼ tsp. coconut sugar

• 1 cup cream

• 1 tbsp. chives, chopped

Season the cod with salt and pepper. Heat the olive oil in a large skillet and cook the cod for 3-4 minutes on each side, depending on the thickness of the filets. Once cooked through, set aside and cover with aluminum foil until ready to serve.

In the same skillet, with the reserved cod juices, sauté the roasted peppers with the coconut sugar. Add the cream and bring to a gentle simmer.

Continue cooking for 1-2 minutes and then transfer the sauce into a food processor or high-speed blender. Blitz until smooth and creamy. Season with salt and pepper, to taste.

To serve, divide the sauce between 4 deep plates, place a cod filet in the middle and garnish with freshly chopped chives.