4–6 large fresh basil leaves, plus extra to serve
½ small lemon
salad and/or new potatoes, to serve
40g/1½ oz roasted red or yellow peppers from a jar, drained and cut into thin strips
30g/1oz pitted green and black olives, sliced or gently squished
4 tsp sun-dried tomato paste or fresh basil pesto
salt and freshly ground black pepper
2 tsp extra virgin olive oil
10²µ/â…“o³ú pine nuts
2 cod or haddock fillets (125g/4½oz each), skinless, boneless, tail end (see tip)
20²µ/½´Ç³ú sun-dried tomatoes from a jar, drained and sliced