- Preheat oven to 400°F.
- In a small ovenproof pan or skillet, heat the olive oil, then add in diced shallot and red bell pepper. Allow to cook for 3-5 minutes until soft and onions are translucent.
- Add in minced garlic, thyme and oregano. Allow to cook for 1-2 minutes until fragrant, ensuring the garlic does not burn.
- Add in crushed tomatoes, water, cherry tomatoes, salt and pepper, and allow to simmer on low for 15 minutes to help bring the flavours together.
- Once the tomato mixture has simmered, add in capers and basil and stir to ensure it is well combined in the tomato mixture. (You are looking for a thick tomato sauce, however, if it appears too thick after simmering just add a little extra splash of water.)
- If you don’t have an ovenproof skillet, transfer the tomato mixture to a baking dish now.
- Layer in cod fillets evenly in the pan, allowing some space in between, and transfer to the oven for 15 minutes until cod is flaky and cooked through.
- Once cooked, remove from the oven, top with chives and serve with a wedge of lemon.
- Enjoy!