Baked fillet of herb crusted cod with McCain Signatures Gourmet Chips and sweet pepper chutney

Ingredients

Main Dish

4x 175g cod fillets
Fresh chopped mixed herbs (parsley, tarragon, dill), mixed with salt and pepper
1 tbsp Dijon mustard
1 tbsp olive oil
4x 150g McCain Signatures Gourmet Chips
4x halves lime

Sweet Pepper Chutney

4 red bell peppers
1 tbsp olive oil
1 red onion, halved, thinly sliced
1 jalapeno chilli, halved
2 garlic cloves, chopped
1/2 cinnamon stick
1 bay leaf
2 tbsp red wine vinegar
1/4 cup chicken stock or canned broth
1 tsp tomato paste

Method

Main Dish

1. Lightly coat the cod with the mustard and dip into the herbs.
2. Place on a tray - drizzle with oil and bake in hot oven (7-8 minutes).
3. Cook McCain Signatures Gourmet Chips as per instructions on pack.
4. Serve cod with spoonful of warm chutney.

Sweet Pepper Chutney

1. Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes to steam. Peel and seed.
2. Heat oil in heavy large skillet over medium heat. Add onion and cook until deep golden brown, stirring frequently, about 10 minutes.
3. Add bell peppers, jalapeno, garlic, cinnamon and bay leaf and sauté for 2 minutes
4. Add vinegar, then stock and tomato paste.
5. Reduce heat and simmer until chutney is thick and chunky, stirring occasionally, about 20 minutes.
6. Discard jalapeno, cinnamon, and bay leaf.