Sauce for Fish

Cut off top and tail of the red pepper, cut into four pieces, cut away and discard all the pith. Remove the stalks from the tomatoes, cut into two and remove all the seeds.

Put the red pepper slices skin side up on to a baking tray along with the tomato pieces. Sprinkle over a little oilve oil and put in the oven at 400°F/200°C/Reg6 for about twelve minutes. Take the basil leaves from the stems and roughly chop.

Put the pepper slices, tomatoes (including skins), the basil and a teaspoonful of paprika into blender and blend until smooth. Season with a little salt.