Roast cod with cherry tomatoes & basil (with bonus soup course)

1. Preheat the oven to 220°C, gas mark 7. Bring the fish to room temperature for 20 minutes and pat dry. Season on both sides.

2. Tip the tomatoes into a large, deep baking tray and add the garlic, shallot, wine and shellfish stock. Drizzle with 2 tbsp olive oil, season well, then mix thoroughly. Roast for 20 minutes.

3. Remove the tray from the oven and nestle the cod fillets in between the tomatoes. Lay a thin slice of butter over each fillet. Cover the tray with foil. Return to the oven for a further 16-18 minutes, until the cod is opaque and cooked through.

4. Remove from the oven and take off the foil. Add a good squeeze of lemon juice over the whole tray. Use a slotted spoon to transfer the fish and the tomatoes to a large serving dish and use the foil to cover the dish and keep warm.

5. Tip the remaining contents of the tray into a saucepan and heat over a high heat until the mixture is reduced by approximately half. Tip into a liquidiser and blitz until completely smooth. Reheat if needed. Divide between 4 small cups or glasses and drizzle a little olive oil on the surface. Serve the ‘shots’ of soup before the main course. Drizzle the platter of fish and tomatoes with the remaining olive oil and garnish with plenty of fresh basil. Serve with crusty bread to soak up the juices.