Serves 6

Salt & pepper
6 x 175g (6oz) tail fillets of cod, skinned
olive oil
30 vine tomatoes on the vine
3 tablespoon Mary Berry’s Hollandaise sauce
6 sprigs of fresh basil to decorate

Lightly grease a large baking tray.  Preheat the oven to 220ºC/425ºF/Gas 7.

Season the cod fillets on both sides then place on the greased baking tray.  Drizzle olive oil over the fillets.

Snip the vine tomatoes into 6 pieces and place on top of each fillet.  Bake in the preheated oven for about 15 minutes or until the fish has turned white.

Gently heat Mary Berry’s Hollandaise Sauce in a small saucepan, serve with the cod.

Garnish with fresh basil leaves.