Cod Basque Style
Pre-heat the oven to 200°C, 400F°, Gas Mark 6.
Arrange the prepared potatoes in the bottom of a large shallow ovenproof dish. Pour on 300ml (½ pint) stock. Brush each fillet with lemon juice and sprinkle with 1 tsp Perfect Shake Season-All Special Blend. Dot with knobs of 25g (1oz) of butter.
Cover and cook for approximately 35-45 minutes or until the fish is cooked and potatoes are just tender.
Without disturbing the fish and potatoes, drain off and reserve the stock. Cover the dish and keep warm.
For the sauce, melt the remaining butter in a saucepan and fry the onion until golden. Stir in the cornflour, tomato purée, Cayenne Pepper,Thyme and remaining Perfect Shake Season-All Special Blend. Make the drained stock up to 600ml (1 pint) using remaining stock and blend into the pan. Add the mushrooms and peppers. Bring to the boil, stirring and simmer for 5 minutes.
Pour the sauce over the fish and garnish with twists of lemon. Serve with green vegetables.